Crab Cakes with Corn and Black Bean Salad

Making crab cakes today was pretty random. I do love crab cakes, so maybe its not that random. This was my first attempt at making them though, as crazy as that is, living in the Maryland crab cake stratosphere.
I stopped into the new “social safeway,” also know as the Georgetown Safeway. The location was just completely remodeled into a really nice store. They had a sale on containers of crab and so I decided, what the heck. I first wanted to do it with a corn relish, but decided to go with something that had a little more protein in it and more filling as a side salad accompaniment.
I made a ton of small crab cakes and have a great batch for leftover lunch and dinner, or maybe I’ll make a crab benedict. We’ll see. Anyway, here is what I did.

Crab Cakes:
Ingredients
serves 4
1 pound crab meat
1 teaspoon old bay (I used closer to 3, woops)
3/4 teaspoon salt
1 tablespoon mayonaise
1 tablspoon Worcetershire sauce
1 egg, beaten
2 tablespoons bread crumbs
3-4 tablespoons vegetable oil
Combine all ingredients and form into 8 small cakes.
Refrigerate for 25-30 minutes.
Heat oil in a large skillet over medium-high heat. Cook crab cakes until both sides are golden brown. Serve with corn salad (recipe follows) and faux lemon “aioli.”

Corn Salad with Black Beans
Ingredients
Serves 4-6
4 ears of corn, removed from ears
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 onion, chopped
1 red pepper, roasted, and then chopped
1 can black beans, drained and rinsed
salt
pepper
1/4 teaspoon smoked paprika
1-2 tablespoons olive oil

Heat oil in large skillet. Add corn and cook for about 5 minutes. Add onion garlic and cook additional minute. Add onion and cook until soft, about 8 minutes. Finally add red pepper, season with salt, pepper and smoked paprika. Remove from heat and transfer to a bowl, add vinegar, cover and refrigerate. Keep cool until crab cakes are ready.

Faux Lemon “aioli”

Ingredients

3 tablespoons mayonaise
1 tablespoon fresh lemon juice
1 clove garlic, minced
salt
pepper

Add ingredients to a bowl and beat until combined. This is not a real aioli, just a quick one I whipped up.


About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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8 Responses to Crab Cakes with Corn and Black Bean Salad

  1. Whitney says:

    those look really delicious. nice touch with the black bean and corn side salad. can I ask what kind of crab you used? fresh? canned? I used canned last week (www.zenandgoodfood.blogspot.com) and they came out very crabby and less…bready. I wonder if that could have been avoided by using a different kind of crab?

  2. Tameri T. says:

    I like all 3 recipes here, you've pulled off a hat trick.

  3. @Whitney — It wasn't canned crab, it was fresh crab in a plastic container from the seafood section. I prefer crab cakes to be more full of crab than overly bready.

    @Tameri – thanks!

  4. Angela says:

    I've never successfully made crab cakes at home (they always either fall apart or are too eggy), but I'll definitely have to try this recipe, if only so I can use the lemon "aioli." YUM.

  5. these fell apart a little bit. But not significantly. I think the smaller ones helped that

  6. Deana says:

    The crab cakes look and sound amazing. I want to try making your recipe. The other night I made a grilled corn and tomato basil salad which I think would go nicely with the crab cakes. I tried to grill the husked corn cobs on the outside grill, but couldn’t get the grill to work. So I brought the corn inside, lightly coated the cobs with oil and grilled them on a grill pan. Worked very well. I sliced the kernels off the cobs and combined them with cut up tomatoes and fresh basil. I then added red wine vinegar, olive oil and half a squeezed lemon, salt and pepper to taste. The fresh basil added a nice sweetness to the salad.

  7. Noelle says:

    HA! I totally did not know you made some too! COngrats on a nice dish. Let me know if you try my recipe! 😉

  8. I thought it was a funny coincidence. She didn't try these though, not a fan. I may wait a bit, but the slaw in yours looks great and could go with anything.

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