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Pearl & Vine’s Crab Cakes with Creamed Corn

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Servings 4

Ingredients
  

Creamed Corn

  • 4 Tablespoons (½ stick) unsalted butter
  • ½ cup diced yellow onion
  • 1 Tablespoon minced garlic
  • 4 cups freshly shucked corn (about 4 ears)
  • Kosher salt and freshly ground
  • 1 cup heavy cream
  • 2 sprigs thyme
  • 1 teaspoon chicken bouillon base
  • 4 ounces cream cheese

Crab Cakes

  • 1 Tablespoon olive oil
  • ½ cup diced celery
  • ½ cup diced onion
  • 1½ cups mayonnaise
  • ½ cup panko breadcrumbs
  • 2 large eggs
  • 3 Tablespoons lemon juice
  • 1 Tablespoon whole-grain mustard
  • 2 teaspoons chopped parsley
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • Kosher salt
  • 1 pound lump crabmeat strained
  • 3 Tablespoons canola oil
  • 2 cups pea shoots or salad greens
  • Juice of 1 lime
  • Tajín to garnish (see Notes)

Instructions
 

Make the Creamed Corn

  • In a small pot, melt butter over moderately low heat. Add onions and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the corn and cook, stirring, until just tender, about 5 minutes. Season with salt and pepper.
  • Stir in the heavy cream, thyme, and chicken base and simmer over low heat until thick and creamy, 10 to 15 minutes. Turn the heat off, remove the thyme sprigs, and stir in the cream cheese until melted. Remove ¼ of the creamed corn and blend until smooth, then add back into the mixture. Season with salt and pepper and keep warm.

Make the Crab Cakes

  • In a medium sauté pan, heat oil over medium heat and cook celery and onion, stirring occasionally, until translucent, about 5 minutes. Set aside and let cool.
  • In a large bowl, mix the onion and celery mixture with the mayonnaise, breadcrumbs, eggs, lemon juice, mustard, parsley, Worcestershire, Old Bay, and ¼ teaspoon of salt.
  • Gently fold in the crab and refrigerate for 1 hour. Form the mixture into 3-ounce cakes (you should have 8 crab cakes).
  • In a large nonstick skillet, heat the oil. Cook the crab cakes over moderately high heat, flipping once, until golden brown, 3 to 4 minutes per side. Cook in two batches, if needed.
  • Toss the pea shoots in the lime juice and season with salt. On four small plates, spoon ½ cup of creamed corn on each and top with 2 crab cakes. Garnish with the pea shoots and sprinkle with Tajín. Enjoy!

Notes

Tajín is a mild spice blend made with dehydrated and ground chile peppers, lime, and sea salt. You can find it in the Hispanic foods aisle at most grocery stores and online at amazon.com.
Recipe and photo courtesy of Pearl & Vine.
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