Fresh Corn Cakes with Crab + Tomato Salad

July  1, 2013
5 Ratings
  • Serves 4
  • 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
  • 2 large eggs
  • 1/4 cup sour cream
  • Kosher salt and freshly ground black pepper
  • 2 scallions, chopped (whites and greens separated)
  • 1/2 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 teaspoon white-wine vinegar
  • 8 ounces cooked, fresh crab
  • 1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces
  • 1/4 cup fresh basil leaves, torn if large
In This Recipe
  1. Combine 2 cups corn kernels, eggs and sour cream in a blender; season with salt and pepper and pulse to blend until smooth. Transfer to a bowl with remaining corn kernels, scallion whites, cornmeal and flour, and stir just until combined.
  2. Heat ¼ cup olive oil in a large skillet over medium-high heat. Working in two batches, spoon the corn batter into the skillet and pat to flatten into small cakes (about 1/4 cup per cake). Cook, flipping once, until golden on both sides, about 6 minutes per batch.
  3. While cakes cook, stir together remaining 1 tablespoon olive oil and vinegar; add crab, tomatoes and 2 tablespoons scallion greens to bowl and season with salt and pepper. When all the cakes are cooked, toss crab and tomatoes with basil and vinaigrette. Serve cakes topped with crab salad.

See what other Food52ers are saying.

  • stephanieRD
  • Pamela Waterman
    Pamela Waterman
  • Davis Bliss
    Davis Bliss
  • janicesaurus
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

4 Reviews

stephanieRD September 1, 2013
Wow! This is summer on a plate. I made this for my dinner and it was divine! Living in Denver, I don't exactly have easy access to fresh crab. I ended up using some claw meat I found at the grocery store and it still turned out amazing. To freshen things up a bit more, I added a couple squirts of lemon juice to my crab & tomato salad.
janicesaurus July 29, 2013
Looks awesome! Should the corn kernels be steamed first?
Pamela W. July 28, 2013
This sounds like a delicious and tender option for people in braces - so fun to find flavorful soft-food recipes.
Davis B. July 27, 2013
I didn't have ny crb, but i did have a small piece of was SUBLIME!