Crab Cakes
Scrumptious crab cakes with black bean corn relish and spicy cream sauce
Servings: 4
Ingredients
- 1 tbsp horseradish sauce
- 1 tbsp dijon mustard
- 1 cup mayonnaise
- 1 lemon juiced
- 2 shakes hot sauce
- 1 cup cooked corn
- 1/2 cup cider vinegar
- 1 tbsp jalapeño minced ribs and seeds removed
- 1 tbsp cumin
- 3 tbsp olive oil
- 1 garlic clove minced
- 1 shallot chopped fine
- 15 oz can seasoned black beans
- salt and pepper to taste
- 8 oz container jumbo lump crab meat drained
- 1/2 cup mayonnaise
- 1/4 tsp cayenne pepper
- 1 shallot chopped fine
- 2 tbsp Old Bay Seasoning
- 1 tbsp dijon mustard
- 1 cup Panko breadcrumbs or regular breadcrumbs
- 4 tbsp canola or peanut oil
- fresh baby spinach or baby arugula
Instructions
- Whisk first 5 ingredients in a small bowl to make spicy cream sauce; cover and keep in fridge until ready to serve.
- Mix corn and next 10 ingredients in medium sized bowl to make relish; cover and keep in fridge until ready to serve. Wear rubber gloves when handling jalapeños or wash hands thoroughly afterwards to avoid skin irritation.
- Mix crabmeat and next 6 ingredients in bowl until moist but shape-forming. Add more breadcrumbs if too wet, more mayo if too dry.
- Shape into 4-5 patties. Let sit for a few minutes to set. If needed, keep in fridge until ready to cook; then let come to room temperature.
- Swirl 3-4 tablespoons oil in non-stick pan over medium-high heat. Wait until shimmery anduse tonghs to add crab cakes to pan. Use splatter screen if needed.
- When you see edges browning (2-3 minutes), carefully turn with tongs. Reduce heat to medium and continue cooking until done (2-3 minutes more). Remove from pan.
- Serve over greens and black bean salsa. Drizzle with spicy cream sauce and enjoy!