Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout

Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • ¼ cup frozen green peas
  • 2 tablespoons chopped fresh basil
  • 2 ¾ cups fresh corn kernels (about 4 ears)
  • + 17 more ingredients
    • 1 ½ cups finely chopped seeded plum tomato (about 1 pound)
    • 2 teaspoons chopped fresh chives
    • ½ teaspoon Worcestershire sauce
    • 1/8 teaspoon black pepper
    • Crab cakes:
    • 1 tablespoon Dijon mustard
    • ½ teaspoon hot pepper sauce (such as Tabasco)
    • 2 tablespoons finely chopped seeded plum tomato
    • 2 tablespoons chopped fresh chives
    • 1 ½ teaspoons butter
    • 1 teaspoon dry mustard
    • ¼ cup water
    • ¼ teaspoon black pepper
    • 2 large eggs
    • 7 tablespoons dry breadcrumbs, divided
    • Ragout:
    • 1 pound lump crabmeat, drained and shell pieces removed

To prepare crab cakes, combine first 9 ingredients in a large bowl, stirring with a whisk. Add 2 tablespoons tomato and crabmeat, tossing gently to coat. Stir in 5 tablespoons breadcrumbs. Cover and chill 30 minutes. Preheat oven to 450°. Fill a 1/4-cup measuring cup with crab mixture to form 1 p...

View full recipe at My Recipes

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