Crab Cakes and Chesapeake-Style Mayo
with Garlic Toast and Charred Corn Salad
If you’ve never cooked crab cakes at home before, you’re in for a treat. (And ours couldn’t be simpler to whip up.) All the prepared patties need is a coating of panko breadcrumbs and a quick sear in butter to bring out their brilliant flavor. They’re golden and crispy on the outside with a creamy, sweet, briny-tasting interior. If you still need more convincing, these crab cakes are drizzled with a lemony, paprika-and-garlic-spiked sauce and served alongside a charred corn salad and garlic bread. Sea you at dinner!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Corn on the Cob
1 unit
Roma Tomato
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 unit
Lemon
1 teaspoon
Hot Smoked Paprika
1 teaspoon
Garlic Powder
1 teaspoon
Celery Salt
½ cup
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
10 ounce
Crab Cakes
(Contains Eggs, Milk, Shellfish, Wheat, Fish, Soy)
2 ounce
Mixed Greens
Not included in your delivery
Vegetable Oil
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 450 degrees (if you have a toaster oven, skip this step). Wash and dry all produce. Slice corn kernels off cob; discard cob. Dice tomato. Halve ciabatta (as if you were making a sandwich), then halve each piece again on a diagonal. Zest and halve lemon.
In a small bowl, combine paprika, half the garlic powder, and half the celery salt. Spread half the spice mixture on a plate; mix in panko, salt, and pepper. To bowl with remaining spice mixture, stir in sour cream, mayonnaise, lemon zest, 2 tsp water (4 tsp for 4 servings), a squeeze of lemon juice, salt, and pepper. Set aside.
Place crab cakes on plate with panko mixture. Coat crab cakes all over with panko, pressing to adhere. (It’s OK if not all the panko sticks!)
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick pan over medium-high heat. Add corn and cook, stirring, until charred, 5-6 minutes. (TIP: If corn begins to pop, cover pan.) Turn off heat; transfer to a large bowl.Wipe out pan. Meanwhile, add 2 TBSP butter (4 TBSP for 4) to a second small bowl; microwave on high until melted, 30 seconds. Stir in remaining garlic powder, thenbrush onto cut sides of ciabatta. Season with salt and pepper.
Heat a thin layer of oil in pan used for corn over medium heat. Add crab cakes and cook until golden brown and crispy, 4-5 minutes per side. (For 4 servings, you may need to work in batches.) TIP: Lower heat if crab cakes begin to brown too quickly.
Meanwhile, toast ciabatta. To bowl with corn, add mixed greens, tomato, a large drizzle of olive oil, and a squeeze of lemon juice (to taste). Season with salt and pepper and toss to coat. Divide crab cakes, salad, and garlic bread between plates. Drizzle crab cakes with sauce.
