Corn Salsa and Crab Cakes

Corn salsa is a refreshing, and somewhat spicy, way to enjoy summer’s bounty of fresh corn.  I recommend pairing this salsa with crab cakes…

Ingredients for Corn Salsa:

2 ears of corn, preferably white, sweet corn

2 scallions, thinly sliced

4 slices jalapeno, chopped

1 large tomato, cut into small chunks

Chiffonade of 5 basil leaves

Juice of 1/2 lime

Extra virgin olive oil

Sea salt

Fresh ground pepper

Cut the corn from the cobs and place in a large bowl.  Add the scallions, jalapeno, tomato, basil and lime juice.  Mix together and taste before adding the desired amount of olive oil, salt and pepper.

Corn and Scallions

Ingredients for Crab Cakes:

16 ounce container lump or jumbo lump crab meat

1 egg

Zest of 1 lemon

Sea salt

Fresh ground pepper

2/3 to 3/4 cup Panko bread crumbs

3 tablespoons butter

My recipe for crab cakes is very simple – no filler! In a large bowl, mix the crab and egg with a fork.  Then, mix in the lemon zest as well as sea salt and pepper to taste.  Add the bread crumbs last, using your hands to mix the ingredients and feel for the amount of bread crumbs necessary to bind the crab.  Shape the mixture into 4 cakes, and chill on a plate in the refrigerator for about 20 minutes to set.  Heat 3 tablespoons of butter in a nonstick pan.  When the butter begins to foam, add the crab cakes and sauté until golden brown on each side (about 8 minutes total).

Plate the crab cakes topped with the salsa; or, serve the salsa in a flat serving dish alongside other summer favorites, such as slices of nectarine and mozzarella.

Corn Salsa

One response to “Corn Salsa and Crab Cakes

  1. Beautiful presentation!

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