Monday, August 8, 2011
Crab and Corn Cakes
I live in corn country. My husband was driving out by the countryside last weekend and came across a stand by a farmhouse: 4 ears of fresh sweet corn for $1. He came home with 16 ears! Needless to say, I had to get creative.
2 ears of cooked corn, kernels cut off
1 can of lump crab meat (I threw out the can, I think it was about 6 oz.)
1/4 cup bread crumbs
1 tablespoon of mayonnaise
1 tsp of chopped chives
1 tsp of parsley
salt and pepper
Mix all your ingredients in a bowl and let them sit for a few minutes in the refrigerator. Take about a tablespoon's worth of the mixture and form a ball. Drizzle a baking pan with olive oil and place 4 balls at a time in your pan. Gently press them down into a patty with a spatula, turning them until the brown on both sides.