Crab Cakes with Roasted Corn and Fries

Have you ever experienced food regret?  I have the perfect story to describe to you exactly what I mean when I talk about food regret.  I carefully orchestrated a week's worth of delicious dinners for Ben and I before heading out to three different grocery stores to gather all of the supplies and necessary ingredients to prepare them.  Among the tempting meals was an exquisite crab cake dinner.  I splurged on expensive crab meat for my dinner because I figured it was an extra special delicacy that we don't often treat ourselves to.    Feeling good about my purchase and the upcoming crab dinner that I was going to surprise Ben with, I headed home to get started.  I carefully crafted and constructed two of the most elegant and beautiful crab cakes that you have ever seen.  I surrounded them with crackers and fresh peaches and presented them to my devoted husband in grand style.  I anxiously awaited Ben's response as he took his first bites of my creation and much to my delight, he declared that he "liked" the dinner.  Not exactly a raving review but I took it as a compliment and moved on.  About 2 hours after dinner had been eaten and cleaned up, I overheard my wonderful husband talking to our daughter on the phone.  Somehow the subject of dinner must have come up and I hear him say "mom made us tuna fish for dinner."  Whomp whomp.  I was so deflated.  The entire time that he was eating that delicious (and expensive) crab cake, he thought I had plopped a can of tuna on his plate.   Food regret.

I realize that my story might actually discourage you from serving crab cakes to your family and that was not my intent.  Just to be on the safe side though - you might want to announce to your family, exactly what it is that you are serving when you make crab cakes.  I have no doubt that most of the population will be able to distinguish crab meat from tuna fish.   And just to be clear - I thought these crab cakes were really good.    

Crab Cakes with Roasted Corn and Fries
Crab Cakes
1 pound crab meat
1/4 cup panko
3 scallions, minced
1 egg
2 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
1 Tablespoon butter

Corn and Potatoes
4 ears corn, kernels cut from cob
1 onion, chopped
1 red bell pepper, chopped
1/4 cup olive oil
2 garlic cloves, sliced thin
2 potatoes, unpeeled and cut into 8 wedges
1 1/2 teaspoons old bay seasoning
2 Tablespoons fresh basil, chopped
2 teaspoons lemon juice
​

Spread crab over paper towels to dry. 

Combine panko, scallions, egg, mayonnaise, mustard and cayenne. 

Stir in crabmeat. 

Divide mixture into 4 equal portions. 

Shape each portion into a 3" circle.  Refrigerate. 

Toss together corn, onion, bell pepper, 2 T oil, garlic, 1/2 t salt and 1/4 t. pepper. 

Place corn mixture on 1/3 of baking sheet. 

Toss potatoes, old bay and 2 T. oil in empty corn bowl.  

Arrange potatoes on opposite side of baking sheet. 

Bake 15 minutes at 475.

Remove pan from oven.  Place butter in middle, empty section.  

Place crab cakes in middle of pan.

Bake another 20 minutes. 

Stir basil and lemon juice into corn mixture.  Season with salt and pepper. 

Serve crab cakes with tartar sauce, corn and roasted potatoes. 

Sheet pan dinners are really popular right now.  If you haven't tried them - this is your chance.  Cooking your entire meal on one foil lined baking pan is a great way to minimize clean up and maximize your cooking efficiency.  

​Ciao!

Click here for a printable version of this recipe