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Lump Crab Cakes with Corn Chowder
Makes 4 to 6 servings
Corn Chowder:
1 tablespoon butter
¼ cup bacon, small diced
½ cup onions, small diced
½ cup celery, small diced
1 cup fresh yellow corn kernels
2 teaspoons Old Bay seasoning
2 tablespoons flour
1 ½ cups milk
2 teaspoons fresh thyme, picked
½ cup potato, small diced
Crab Cakes:
1 pound lump crab meat
¼ cup mayonnaise
¼ red onion, minced
1 stalk celery, minced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon Tabasco sauce
2 large eggs
1 ½ cups fresh breadcrumb
½ cup vegetable oil
Place a medium sauce pan over medium heat and add the butter. Once the butter melts, add the diced bacon and cook until crispy. Add the onions, celery and corn and cook for 5 minutes more until the onions are translucent. Season with Old Bay seasoning and allow the corn to cook for 3 minutes. Sprinkle flour into the corn mixture and stir well. Add the milk slowly, stirring until the milk reaches a simmer. Once the milk thickens, reduce the heat, and add thyme and potatoes. Cook over low heat for 20 minutes. Remove from the heat and cover.
To prepare the crab cakes, pick through the crab meat for any shells and mix together with the mayonnaise, onion, celery, mustard, lemon juice, Worchester sauce and Tabasco, the egg yolks. Carefully mix the dressing with the crabmeat, add the breadcrumbs and mix together. Cover and refrigerate for 20 minutes. Form into 8-12 cakes and place on a sheet pan with a sheet of wax paper. Refrigerate until ready to serve.
To serve, heat a large skillet over high heat with vegetable oil. When the oil is hot add a few crab cakes at a time. Brown the crab cakes on one side for 1-2 minutes, then turn over and brown on the other side. Remove to a plate with a paper towel to absorb excess oil. Repeat with the remaining crab cakes.
To serve, ladle chowder on a plate and top with two crab cakes.
Enjoy with a glass of your favorite chardonnay.
