Crab Cakes with Charred Corn and Tomato Salsa and Poblano Aioli



Crab Cakes


1 LB. Crab Meat, Lump

1/4 C Mayonnaise

1 Egg, Beaten

1 T Creole mustard

1 T Lemon Juice, Fresh

2t Old Bay Seasoning

1 T Cilantro, Minced

1 t Garlic, minced

2 t Shallots, finely chopped

1 T Horseradish

2T Yellow & Red Bell Pepper Diced

Dash of Hot Sauce

Salt & Pepper to Taste

Panko Bread crumbs to bind about 1/2 cup or more


Mixed everything in a large stainless steel bowl, except for breadcrumbs.  Add the panko last.  Form into 4 ounce cakes; lightly dredge in cornmeal and saute, with a little olive oil over medium heat.  Brown on each side and finish in the oven at 400 degrees for 5 minutes.
Charred Corn and Tomato Salsa


4 ears of Yellow Sweet Corn

1 C Roma Tomatoes, Diced

1 Shallot, Small Diced

1 t Garlic, Minced

2 t Apple Cider Vinegar

2 T Olive Oil

2 T Cilantro, Chopped Salt and Pepper to Taste.


Shuck and clean the corn, roast the corn over an open flame.  Gas Stovetop, Grill, etc.  Place the corn into a zip lock bag to "sweat" for 30 minutes.  In the mean time mix the remaining ingredients into a stainless bowl.  Scrape the Corn with a knife off the cobb, add the corn to the tomato mixture and mix well.
Poblano Aioli


2 Poblano Peppers

1T Lime Juice

1T Garlic

1T Shallots

2T Cilantro

2C Mayonnaise

Salt and Pepper


Prepare the peppers the same as the corn.  Peel the skins off and place in a food processor, along with everything else. And pulse still smooth.

Place the corn relish around a small plat, some baby spinach in the middle and the crab cake on top of the spinach.  Place 1 tablespoon of aioli on top of crab cake.

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