Colossal Lump Crab Cakes with Corn Salsa
Colossal Lump Crab Cakes with Corn Salsa. Our classic crab cake recipe using our favorite North Coast Seafoods colossal lump crab meat. But since summer is around the corner and it’s the first weekend of spring top it with corn, avocado, cherry tomato, and basil salsa. And the best part?! The corn is grilled so it’s summer crab season and grilling season…finally !! Now don’t forget your tropical cocktail to go with this summery dish !!
It is officially my favorite time of the year. The time that I bring back my favorite corn salsa and mango salsa for seafood toppings. Plus, it’s just the season for seafood in general, and you guys know I am allll about my summer seafood dishes.
But tonight we are celebrating the first official Saturday of the spring season with colossal lump crab cakes. First of all, colossal lump crab meat just about makes any dish better. So these crab cakes are filled with huge chunks of lump crab and combined with a simple but delicious filler. Less filler, more crab…always.
And finally top these delicious pan fried cakes with corn salsa. I have totally missed my corn, avocado, tomato, basil salsa. It is the first time I am having it pretty much since last summer. And yes…it has been very very missed over the winter. But it’s the perfect topping for these crab cakes.
Today was a pretty dreary day out, but the sun came out just in time for happy hour. So I am enjoying my favorite summer cocktail to go with this summery dish. So I am going to get back to my rum and orange juice now, but hope you’re all having a happy Saturday !!
Ingredients
2 eggs
1/2 cup mayonnaise
1 teaspoon dijon mustard
1 1/2 teaspoons old bay seasoning
salt and pepper
16 ounces Culinary Reserve colossal lump crab meat
1 cup Panko breadcrumbs
2 tablespoons clarified butter
For the Corn Salsa
3 - 4 ears corn
1/4 cup olive oil
10 ounces cherry tomatoes; halved
1 avocado; diced
1 cup fresh chopped basil
salt and pepper
For the Sriracha Aioli
1 cup mayonnaise
1/4 cup sriracha
Directions
In a large bowl, add the eggs, mayonnaise, dijon mustard, and old bay seasoning. Stir to combine. Season with salt and pepper. Gently fold in the crab meat. Add the breadcrumbs a little at a time until mixture begins to stick.
Form the crab cakes using 1/3 cup of the mixture at a time. In a large skillet, heat the butter over medium heat until it begins to shimmer. Sauté the crab cakes for 4 - 5 minutes on each side or until gold brown.
Heat the grill on medium heat. Grill the corn for 6 - 8 minutes turning frequently. Slice kernels off the cob.
To make the corn salsa. In a medium bowl mix the olive oil, grilled corn, tomatoes, avocado, and basil. Toss to combine. Season with salt and pepper.
Make the sriracha aioli by combining the sriracha and mayonnaise in small bowl.
Serve crab cakes topped with corn salsa and drizzled with sriracha aioli.
