Recipes, Summer Recipes

Crab Cakes with Tomato + Corn Salsa

Good morning, friends, and happy Monday! There is such a thing, isn’t there? In our case, we’re just riding the high off a fun weekend, which makes it seem like a pretty great Monday.

We were up early on Saturday to let the Lumber Liquidators crew in to lay in our new hickory floors on the second floor as part of my massive nesting effort to overhaul the whole floor before our little man arrives {more on that another time!}. After that, we were off to a potluck barbecue with my office. Sunday we snoozed a little, cleaned up the house and ourselves, headed out for a lunch and movie date, and then came home to host some friends for another little get together, complete with one of my favorite summer dishes!

I started us off at our barbecue with my favorite crab cakes – even more a favorite now that we’ve got fresh Chesapeake blue crab meat ready at hand. In April and May, they’re just starting to show up, but plentiful! June through August is peak blue crab season, and we’re looking forward to a summer of crab fests, southern boils, and ice cold beverages. Even if it’s lemonade or iced tea for me this year instead of an ice cold beer, it’s a little bit of heaven.

Crab Cakes with Roma Tomato + Corn Salsa

Serves 3-4.

What You’ll Need:

For the crab cakes:

  • 1 pound lump crabmeat, picked over
  • 1 tbsp fresh lemon juice
  • ½ cup plain dry bread crumbs
  • 1 large egg
  • ¼ cup mayonnaise
  • 2 green onions, trimmed and minced
  • 1 tbsp chopped fresh parsley
  • 1 tbsp stone-ground mustard
  • salt and black pepper to taste
  • 2 tbsp unsalted butter
  • 2 tbsp vegetable oil
  • 6 cups salad greens
  • Roma tomato + corn salsa

For the Roma tomato + corn salsa:

  • 2 ears fresh corn, husked
  • 2 cups Roma tomatoes, coarsely chopped
  • ½ medium red onion, finely diced
  • 2 green onions, trimmed and minced
  • 1 tbsp balsamic vinegar
  • 1 tsp ground cumin

How to Make Them:

1. Let’s start with the salsa. Bring a large pot of water to a boil. Add the ears of corn and let them cook for 5 minutes. Then lift the corn from the water and set aside to cool.

2. When the corn is cool enough to handle, scrape the kernels off the cob with a sharp knife into a large bowl. Add the tomatoes, onions, green onions, balsamic vinegar, and cumin powder and toss gently. Cover and refrigerate at least 2 hours.

Note: this salsa will keep just fine in your fridge for about 3 days.

3. Let’s make the crab cakes. In a medium bowl, sprinkle the crab meat with lemon juice and gently toss. In a large bowl, combine the bread crumbs, eggs, mayonnaise, green onions, parsley, mustard, and salt and pepper. Add the crab meat and mix to combine.

4. Shape the crab meat into small patties, about 1 inch thick by 2 inches wide, and place on a large baking sheet. Cover with plastic wrap and refrigerate for an hour.

5. Over medium heat, heat up 1 tbsp each of the butter and vegetable oil in a large skillet. Fry half of the crab cakes in this mixture until they’re golden, 3-5 minutes per side. Set the crab cakes aside to drain on paper towels. Repeat with the remaining butter and oil and the other half of the crab cakes.

6. Divide the salad greens among 3 plates. Top each plate with 3 crab cakes and top with salsa. For a little extra punch, drizzle with a small amount of balsamic vinaigrette. Enjoy!

I love the combination of the slightly tart salsa with the sweetness of the crab cakes. And with summer coming and the sweet corn nice and fresh at market stands everywhere, I’ll be looking for lots more recipes to combine this salsa with!

What summer recipes are you guys looking forward to breaking out?