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
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.
Press crab cakes into panko mixture, making sure to coat all over. (It’s okay 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, place 2 TBSP butter (4 TBSP for 4) in a second small bowl; microwave until melted, 30 seconds. Stir in remaining garlic powder.
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, brush garlic butter onto ciabatta; season with salt and pepper, then toast until browned. To bowl with corn, add mixed greens, tomato, a large drizzle of olive oil, and lemon juice to taste. Season with salt and pepper; toss to coat. Divide crab cakes, salad, and garlic bread between plates. Drizzle crab cakes with sauce.
