Pearl Oyster Bar Crab Cakes With Sweet Corn Relish

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Top these quintessential crab cakes with a refreshing sweet corn relish.

Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon dry mustard
• 2 teaspoons chopped fresh chives
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, lightly beaten
• 2 tablespoons finely chopped seeded plum tomato
• 1 pound lump crabmeat, drained and shell pieces removed
• 7 tablespoons dry breadcrumbs, divided
• 1 1/2 teaspoons butter
• 1/4 cup water
• 2 3/4 cups fresh corn kernels (about 4 ears)
• 1/4 cup frozen green peas
• 1 1/2 cups finely chopped seeded plum tomato (about 1 pound)
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions

1. To prepare crab cakes, combine first 9 ingredients in a large bowl, stirring with a whisk.
2. Add 2 tablespoons tomato and crabmeat, tossing gently to coat.
3. Stir in 5 tablespoons breadcrumbs.
4. Cover and chill 30 minutes.
5. Preheat oven to 450°.
6. Fill a 1/4-cup measuring cup with crab mixture to form 1 patty.
7. Remove from measuring cup; repeat procedure with remaining crab mixture to form 8 patties.
8. Lightly dredge patties in 2 tablespoons breadcrumbs.
9. Melt 1 1/2 teaspoons butter in a large ovenproof skillet over medium-high heat.
10. Add patties; cook 4 minutes.
11. Turn patties.
12. Place pan in oven; bake at 450° for 5 minutes or until patties are golden brown and thoroughly heated.
13. To prepare relish, bring 1/4 cup water to a boil in a medium saucepan.
14. Add corn and peas; cook 2 minutes, stirring frequently.
15. Remove from heat; stir in 1 1/2 cups tomato and remaining 5 ingredients.
16. Serve relish with crab cakes.

Yield: 8 servings (serving size: 1 crab cake and 1/3 cup relish)