CRAB CAKES WITH CORN RELISH AND LEMON BUTTER SAUCE

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!

Hope you enjoy!  Please do not forget to LIKE my FB FAN (click here) page on my HOME PAGE (click here) and SUBSCRIBE (click here) to my blog to receive these fantastic recipes via email.  AND let us not forget about TWITTER (click here)

 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:

1. In a bowl whisk the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, crushed garlic, eggs and cilantro together until incorporated
2. Fold in the torn pieces of wheat toast, lump crab meat, sea salt, old bay and ground black pepper
3. 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)
4. 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)
5. Form crab cakes (you decide on how small or large you want your crab cakes to be)
6. 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
7. LET’S MAKE THE CORN RELISH
8. In a large skillet melt the unsalted butter
9. Add the corn, water, chopped red bell pepper and spring onions to skillet
10. Cover and cook over medium heat for about 8-10 minutes
11. Add sea salt and granulated sugar
12. Cover again and allow to cook for another 5-8 minutes over medium heat
13. Pour a healthy portion over each crab cake
14. LET’S MAKE THE LEMON BUTTER SAUCE
15. Melt unsalted butter in small skillet
16. Add juice of lemon and thyme springs
17. Allow to simmer on medium heat for 8-10 minutes uncovered, stirring occasionally
18. Remove and discard thyme sprigs and pour lemon butter sauce on top of each of the crab cakes and corn relish
19. ENJOY, ENJOY, ENJOY!!!

Double ingredients to make more

Utokia ~
Sizzle Sizzle Baby