Two summertime faves are combined to make a winning seasonal entree. Classic crab cakes get a subtle Tex-Mex treatment with the addition of corn and a refreshing lettuce and cilantro salad on the side.
A perfect idea for using up leftover corn-on-the-cob, Crab and Corn Cakes with Lime Sour Cream should win a place in your expanding recipe repertoire. Lump crab meat is expensive, so maintain quality by using fresh corn as opposed to canned or frozen.
Pan sauté four patties at a time, four minutes per side.
To adhere to Russ’s no-wheat diet, we used a gluten-free panko. But instinct told me 1-1/3 cups was too much. I decreased the amount to only 1 cup. After dinner we agreed that next time we’ll reduce the amount of panko even further, incorporating only a 1/2 cup. Who wants all those carbs if they don’t make any tangible difference?
Rounding out the meal, we paired it with White and Green Bean Salad with Tomatoes (recipe follows). Russ dubbed it the “Italian” version of a Three Bean Salad. It was so good, I could eat it as a meal in itself. You can cook the white beans up to a day ahead of assembling the salad. Refrigerate the cooled beans in their broth and bring to room temperature before assembling the salad.
If using canned cannellini beans which saves a lot of steps (we did), you don’t need to worry about the carrot or 1/2 onion. Instead, mix in a teaspoon of fresh chopped thyme; and a teaspoon of roasted garlic paste if you have it (we always have a container in the frig.) If not, a finely minced clove should suffice.
The resulting meal was perfect for a summer evening. Both the patties and the salad complemented each other and were full of flavor without being heavy. We had leftovers of each, which made a wonderful lunch and dinner a few days later.
- 1 lb. lump crabmeat, picked over
- 1-1/3 cups panko
- 3/4 cup corn kernels, preferably fresh
- Kosher salt
- 3 large eggs, lightly beaten
- 4 cups shredded iceberg lettuce
- 1/4 cup chopped fresh cilantro
- 1 lime
- 1 cup sour cream
- 1/4 cup vegetable oil
The crab cakes are formed, plated and refrigerated before cooking.
Sour cream, lime zest and juice are combined to make the sauce. Instead of thinning with water, we added some 1% milk.
- Combine the crab, panko, corn, and 1-1/2 tsp. salt in a large bowl. Gently stir in the eggs. With damp hands, tightly shape the mixture into eight 3/4-inch-thick cakes and place them on a small cutting board or flat plate. Refrigerate at least 10 minutes.
- Meanwhile, toss the lettuce and cilantro together and arrange on four plates. Finely grate the zest and squeeze the juice from the lime into a small bowl.
- Stir in the sour cream, and thin with a little water (we used 1% milk) to make a pourable sauce. Season to taste with salt.
- Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium heat. Add 4 crab cakes and cook, flipping once, until golden brown, about 8 minutes.
- Repeat with the remaining oil and crab cakes. Divide the crab cakes among the plates and serve with the sour cream.
In place of crab, try smoked trout or cooked salmon for a tasty fish and corn cake.
White & Green Bean Salad with Tomatoes & Basil
White beans and tomatoes are coated with the sauce and marinate at room temp for 2-4 hours.
- 1 cup dried large white beans, such as Emergo or cannellini, well rinsed (soaked and drained, if you like)
- Several sprigs fresh thyme
- 1 large clove garlic, smashed and peeled
- 1 small yellow onion, cut in half
- 1 small carrot, cut into several pieces
- Kosher salt
- 1 large shallot, finely chopped
- 2 salt-packed anchovies, filleted (or 4 oil-packed anchovy fillets), rinsed, patted dry, and finely chopped
- 3 Tbs. red-wine vinegar
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 lb. cherry tomatoes, cut into quarters (or grape tomatoes cut in 1/2)
- 1 lb. haricots verts or regular green beans, trimmed and cut into pieces if large
- 1/2 cup chopped fresh basil
- In a deep, heavy-based pot, cover the beans with 6 to 8 cups cold water. Add the thyme, garlic, onion, carrot, and 1 tsp. salt. Bring to a boil over high heat.
- Reduce the heat to a gentle simmer, skimming any foam that rises to the surface. Cover and cook until the beans are tender, about 90 minutes; let cool in the broth. (If using canned cannellini beans, eliminate the first two steps.)
- In a large bowl, combine the shallot, anchovies, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Whisk in the olive oil until well combined.
- Drain the white beans and add them and the tomatoes to the bowl. Toss to coat the vegetables well with the dressing. (If using canned cannellini beans, add the chopped fresh thyme and garlic.) Let stand at room temperature for 2 to 4 hours.
- Cook the green beans in a large pot of boiling salted water until tender, about 5 minutes. Drain and spread on a paper towels to cool.
- When ready to serve, add the cooled green beans to the white beans and then the basil, tossing well after each addition. Taste and add salt and pepper if needed.