Celebrating Summer: Crab & Corn Cakes

Celebrate the close of summer in style with these Crab and Corn Cakes.

Cheers to a great season of sun and swimming! To celebrate the close of summer, pack your Labor Day barbecue with farm fresh ingredients and local seafood. These Crab and Corn Cakes combine the two and can be served as a hearty appetizer with a lemon wedge, on a sesame seed bun with dill tartar sauce, or atop a plump slice of ripe tomato with fresh greens.

1 cup fresh corn kernels (about 2 ears)
½ fresno chile pepper, seeded and minced
2 tablespoons minced parsley
1 tablespoon mayonnaise
1 tablespoon lemon juice
2 eggs
1 cup panko breadcrumbs
½ teaspoon salt
¼ teaspoon white pepper
3 to 4 dashes TABASCO® sauce
1 pound jumbo lump crab meat, drained and picked through for shell and cartilage
4 tablespoons canola oil, divided
2 heirloom tomatoes, cut into ½-inch-thick slices
1 ounce micro greens or arugula

In a large bowl, combine the corn kernels with the minced chile pepper, parsley, mayonnaise, egg, panko breadcrumbs, salt, white pepper, and TABASCO® sauce. Fold in the crab meat then divide the mixture into eight equal portions. Form the portions into 1-inch-thick patties and allow them to rest at room temperature for 10 minutes – this allows the panko breadcrumbs to absorb some of the moisture.

Heat 1 tablespoon of the canola oil in a large nonstick pan over medium-high heat. Add half of the patties and cook for 1 minute before reducing the heat to medium-low. Cook for an additional 5 minutes. Flip the crab cakes over, add another 1 tablespoon canola oil and cook for another 5 to 7 minutes on medium-low, or until the internal temperature reaches 165 degrees Fahrenheit. Repeat this process with the remaining crab cakes.

Serve the crab and corn cakes on a thick slice of tomato with micro greens or arugula.