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Ingredients
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4 cups
fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
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2
large eggs
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1/4 cup
sour cream
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Kosher salt and freshly ground black pepper
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2
scallions, chopped (whites and greens separated)
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1/2 cup
cornmeal
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1/4 cup
all-purpose flour
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1/4
cup plus 1 tablespoon olive oil, divided
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1 teaspoon
white-wine vinegar
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8 ounces
cooked, fresh crab
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1 pound
tomatoes (about 3 medium), cut into 1/2-inch pieces
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1/4 cup
fresh basil leaves, torn if large
Directions
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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.
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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.
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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.
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.
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