Well, now that Christmas is over it’s time to move on to the next party- New Years Eve! After eating, eating, and more eating over the last few weeks I thought I’d make something a little lighter for New Years Eve. I love crab cakes- usually with Hollandaise sauce poured all over the top…but that’s not so light.
I remembered a crab cake that I had at The NYY steak house with corn succotash. Usually I’m a tailgate in the parking lot on the top deck kind of guy, but once in a while, I like to head up to the steak house and have a nice meal. The food there is really good and you can get a nice drink there too, which is also very important!
First I make the corn succotash. I like to make this ahead of time and let it sit in the fridge so the flavors can combine. I love the hot/cold contrast of the crab cake and cold succotash, but you can heat it up and have it warm too.
Just chop everything up and saute it for a few minutes in a pan.
And that’s it- you’re done with the succotash. Now move on to the crab cake…
This recipe for the crab cakes is really simple. All you do is mix your ingredients together in a bowl, tossing the crab lightly.
Form them into patties and saute them in a little extra virgin olive oil.
To serve, place a mound of the corn succotash on a plate (hot or cold) and place the hot crab cake on top. I threw a little parsley on top for some decoration, obviously you don’t have too- but it makes it look nice for the picture!
Then just eat it up and enjoy! I had three since they are so light and good for you with all those veggies…Print
For the Succotash
- 16 oz. frozen corn (fresh would also be good when in season)
- 1 cup chopped red pepper
- 1/2 medium onion, chopped
- 1 T fresh dill, minced
- 2 T fresh parsley, minced
- 2 T red wine vinegar
- 1 T lemon juice
- Salt and pepper to taste
- 1 T mayonnaise
- 2 T butter
- 1/2 t sugar
For the Crab Cakes
- 3 T extra virgin olive oil
- 2 scallions, finely chopped
- 1/2 c. finely chopped red pepper
- 1/2 c. panko, plus extra for coating the crab cakes
- 1 large egg, beaten
- 2 T milk
- 2 T mayonnaise
- 2 t. worcestershire sauce
- 2 t. dijon mustard
- 1 T fresh lemon juice
- 1/2 t. Old Bay seasoning
- 3–4 dashes of hot sauce
- 1 pound lump crab meat
- salt and pepper to taste
- For the Corn Succotash, Heat the butter in a medium skillet over medium-high heat. Add in the scallions and red pepper, cook for 3-4 minutes. Add in your frozen corn, dill, parsley, and some salt and pepper to taste. Remove from heat and transfer to a bowl. Once cooled, add in the mayonnaise, red wine vinegar, lemon juice and sugar. Adjust the seasonings to your liking and chill.
- For the crab cakes, Heat 1 T. of the extra virgin olive oil in a skillet over medium-high heat. Add the scallions and red pepper, cook stirring often for about 5 minutes. Transfer to a bowl to cool.
- In a bowl mix the 1/2 cup of panko, the egg, and milk. Add in the mustard, lemon juice, Old Bay and hot sauce. Once this mixture is combined, gently fold in the crab meat, 1/4 t. of salt and a few grinds of black pepper. Shape into 8 patties and chill in the refrigerator for at least 30 min. You can do this in the morning too and just have them ready for dinner.
- Carefully coat the crab cakes in about another 1/2 cup of panko.
- Heat the remaining 2 T of olive oil in a skillet. Cook the crab cakes for 3-4 minutes on each side.
- Remove to a plate lined with a paper towel.
- There’s not a lot of binder in these crab cakes, which is why I like them, if they fall apart a bit just form them back together. It’ll all work out in the end!