OK, so everyone knows many of my recipes are inspired by great meals I have eaten at restaurants. Well recently I went to McCormick & Schmick’s 3 nights in a row, no kidding, to get their crab cake appetizer! It was absolutely incredible. So I went into my laboratory/kitchen and began to work up a ShesGotFlavor version. Honey, Honey, Honey … let me tell you, this crab cake, corn relish and lemon butter sauce is DA BOMB BABY! Yes, you know it … it was a BAM POW KABOOM kinda moment!
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CRAB CAKES WITH CORN RELISH AND LEMON BUTTER SAUCE
CRAB CAKE INGREDIENTS:
1 cup mayonnaise (I used Hellman’s)
3 tbsp. country Dijon mustard
2 tbsp. fresh lemon juice
2 tbsp. Worcestershire sauce
1 tbsp. crushed garlic
2 beaten eggs
1 of the 16 oz. containers of jumbo lump crabmeat
2 slices of wheat toast (torn into very small pieces)
¼ cup finely chopped cilantro
¼ cup unsalted butter as needed
sea salt to taste
Old bay to taste
Ground black pepper to taste
CORN RELISH INGREDIENTS:
1 of the 16 oz. bags of frozen bag of corn
1 chopped red bell pepper
½ cup chopped spring/green onions
2 tbsp. water
3 tsp. sea salt
4 tbsp. granulated sugar
4 tbsp. unsalted butter
LEMON BUTTER SAUCE INGREDIENTS:
1 stick of unsalted butter
Juice of one lemon
2 fresh thyme springs
READY, SET GO:
- In a bowl whisk the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, crushed garlic, eggs and cilantro together until incorporated
- Fold in the torn pieces of wheat toast, lump crab meat, sea salt, old bay and ground black pepper
- Place the mixture in the refrigerator for 15 – 20 minutes (it is fine to make this mixture and leave in the refrigerator overnight if you want to make the crab cakes the next day)
- Melt about 3 tbsp. unsalted butter in a large skillet over medium heat (melt about 3 tbsp. of unsalted butter for each batch of crab cakes)
- Form crab cakes (you decide on how small or large you want your crab cakes to be)
- After butter is melted add the formed crab cakes to the skillet and allow to sear about 5-8 minutes on each side (be careful not to burn your crab cakes) over medium heat
- LET’S MAKE THE CORN RELISH
- In a large skillet melt the unsalted butter
- Add the corn, water, chopped red bell pepper and spring onions to skillet
- Cover and cook over medium heat for about 8-10 minutes
- Add sea salt and granulated sugar
- Cover again and allow to cook for another 5-8 minutes over medium heat
- Pour a healthy portion over each crab cake
- LET’S MAKE THE LEMON BUTTER SAUCE
- Melt unsalted butter in small skillet
- Add juice of lemon and thyme springs
- Allow to simmer on medium heat for 8-10 minutes uncovered, stirring occasionally
- Remove and discard thyme sprigs and pour lemon butter sauce on top of each of the crab cakes and corn relish
- ENJOY, ENJOY, ENJOY!!!
Double ingredients to make more
Sizzle Sizzle Baby
Will you do a video for this one too?
Maybe I will TC ~ smile … we’ll see … I don’t do videos for all my recipes but I’ll keep this one in mind when I record another video. Thank you for your support, I hope you visit often!
Wow! Great thkining! JK
OK, thanks so much!
I love me a good crabcake.
Can these be made ahead and frozen until time to throw them in the skillet?
Yes Risa they can ;o)
I didn’t think that I would like a topping on my crab cakes, but I tried this and added every ingredient, it turned out to be the best crab cake dish I have ever eaten. YUMMY!!!!!!
I’ve made this several times – I love it ! The corn relish is what makes it so good. I follow the directions for the corn relish exactly so that the sugar and salt incorporate well. I recommend this recipe.
Awesome Celia, I am so happy you loved it