Fresh corn cakes with crab + tomato salad
Indulge in the exquisite blend of sweet corn cakes, succulent crab meat, and juicy tomato salad. A harmonious symphony of flavors awaits in this delectable dish.
Ingredients:
- 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
- 2 large eggs
- 1/4 cup sour cream
- Kosher salt and freshly ground black pepper
- 2 scallions, chopped (whites and greens separated)
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1/4 cup plus 1 tablespoon olive oil, divided
- 1 teaspoon white-wine vinegar
- 230g cooked, fresh crab
- 450g tomatoes (about 3 medium), cut into 1/2-inch pieces
- 1/4 cup fresh basil leaves, torn if large
Instructions:
- In a blender, mix together 2 cups of corn kernels, eggs, and sour cream. Add salt and pepper for seasoning. Blend the mixture until smooth. Now, transfer the mixture into a bowl. Add the remaining corn kernels, scallion whites, cornmeal, and flour. Gently stir the mixture until everything is combined.
- In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Spoon the corn batter into the skillet in two separate batches. Flatten the batter to create small cakes (approximately 1/4 cup each). Cook the cakes for around 6 minutes per batch, flipping them once, until they turn golden on both sides.
- While the cakes are cooking, mix 1 tablespoon of olive oil and vinegar together. Add crab, tomatoes, and 2 tablespoons of scallion greens to the bowl. Season the mixture with salt and pepper. Once all the cakes are cooked, mix crab and tomatoes with basil and vinaigrette. To serve, top the cakes with the crab salad.
Summary:
- Calories: 2197 kcal
- Fat: 101 g
- Protein: 89 g
- Carbs: 259 g
- Potassium: 3893 mg
- Magnesium: 336 mg