 Recipes - Lunch Breakfast | Brunch | Lunch | Dinner | ä Crispy Crab Cakes with Sweet Corn Sauce Category: Lunch (Dinner or Appetizer) Submitted By: Litchfield Plantation Pawleys Island, SC Web Site: www.litchfieldplantation.com
# of Servings: 4 Ingredients (with measurements): 16 oz. crab meat (fresh or canned) 1 cup mayonnaise 1/2 cup cracker crumbs (unsalted) juice of 1 lemon 1 teaspoon dry mustard 1 egg white 1 dash cayenne pepper 1 cup Japanese bread crumbs salt and pepper to taste 1 cup clarified butter 8 oz. Sweet Corn Sauce (see recipe) 2 cups cooked rice pilaf 16 asparagus tips 2 cups colorful julienne vegetables, sautéed to tender Preparation: Combine mayonnaise, lemon juice, egg white, cayenne pepper, and dry mustard in large bowl. Wisk until incorporated. Fold in crab meat and unsalted cracker crumbs until incorporated. Note: do not break up lumps of crab meat. Divide into 8 equal portions and form into cakes. Coat the outsides with Japanese bread crumbs. Hold in refrigerator until ready to cook. Sauté prepared crab cakes in large sauté pan in clarified butter until golden brown on all sides. Remove from heat. Place 1/2 cup of rice pilaf in center of each plate. Place 2 crab cakes 1/2 on and 1/2 off of the rice. Garnish with vegetables and pour 2 ounces of Sweet Corn Sauce in front of crab cakes. Sweet Corn Sauce: 3 ears corn, shucked and kernels removed from cob 1/2 onion, diced large 3 garlic cloves 1/2 tablespoon turmeric 2 cups heavy cream corn starch slurry salt and pepper Sauté corn, onions, and garlic together until corn is cooked (without browning). Add heavy cream, turmeric, and salt and pepper to taste. Bring to a boil. Puree sauce in blender, return to heat, and thicken with corn starch slurry. Pass through a chinois.
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