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Crab Cakes with Roasted Corn and Fries

6/9/2018

1 Comment

 
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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.
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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.    
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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. 
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Stir in crabmeat. 
Divide mixture into 4 equal portions. 
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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. 
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Place corn mixture on 1/3 of baking sheet. 
Toss potatoes, old bay and 2 T. oil in empty corn bowl.  
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Arrange potatoes on opposite side of baking sheet. 
Bake 15 minutes at 475.
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Remove pan from oven.  Place butter in middle, empty section.  
Place crab cakes in middle of pan.
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Bake another 20 minutes. 
Stir basil and lemon juice into corn mixture.  Season with salt and pepper. 
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Serve crab cakes with tartar sauce, corn and roasted potatoes. 
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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
1 Comment
FoxFarm link
1/19/2023 03:55:48 pm

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

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