Crab Cakes with Sweet White Corn & Tomato Relish

By gina62_cooks

Ingredients

• Crab Cakes:
• 6 tbsp butter, divided
• 1 small sweet onion, chopped
• 2 garlic cloves, minced
• 1 lb. fresh lump crab meat, drained
• 3 cups soft breadcrumbs, divided
• 1/4 cup mayo
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh parsley
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp hot sauce
• 1 tsp fresh lemon juice
• Relish:
• 4 ears fresh sweet white corn
• 2 large tomatoes, peeled and chopped
• 3 green onions, sliced
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/8 tsp hot sauce

Details

Servings 8

Preparation

Step 1

Crab Cakes:
Melt 2 tbsp butter over medium heat; add onion and garlic and saute til tender. Remove from heat. Combine crab meat, 2 cups soft breadcrumbs, and next 9 ingredients. Shape into cakes; dredge in remaining 1 cup breadcrumbs. Melt 2 tbsp butter over medium-high heat; cook one half of the crab cakes 3 to 4 minutes on each side. Repeat with remaining 2 tbsp butter and crab cakes. Serve with relish.
Relish:
Cook corn in boiling water to cover 1 minute; drain and cool. Cut kernels from cobs. Stir together corn, tomatoes and remaining ingredients. Cover and chill 3 hours.