Crab Cake Croquettes and Creamed Corn Appetizer

 

Next time I have a dinner party I’ll most certainly be serving up this great little appetizer idea.  Mini crab cakes floating on top of some sinfully delicious creamed corn.

First of all, a couple of weeks ago, I wrote about Tony’s Flat chickens.  Several of you asked about the terminology and what made them “flat”.  Thanks to Chef Mick for responding with this explanation. “I didn’t give Lea Ann all the details, here goes…the chicken is properly butterflied - the backbone and sternum ‘keel bone’ are removed, leaving the two halves attached at the breast and allowing it to lay flat (aka spatchcocked) but we take it further, we also remove the breast and thigh bones for even quicker cooking and ease of eating. The bird is then packaged in a variety of marinades. It’s ideal for grilling or roasting in quick order. A lot of folks sear first to brown and slow down the cooking – this assures browning but makes burning less likely. I hope this gets all the questions…thanks for supporting local shop owners and cheers!”

On to the crab cakes and creamed corn. What you see pictured above is a larger variation of the mini crab cakes that Chef Mick Rosacci turned out in the video below.  He takes one full-sized crab cake, cuts it in into 6 pieces, forms them into croquettes, fries them and places them in little bowls nestled on the creamed corn.  Add a sprinkle of fresh diced tomato and green onion and it’s divine.  I had taken two bites of out of my dish and realized I had forgotten that part…so no photo with the color.  :-/

I let Tony’s do the work and bought pre-made crab cakes from their seafood counter.  I used a super sweet variety of Colorado grown corn from the Farmer’s Market for the corn recipe. It was out of this world. And with a  little kick from the cayenne…great recipe. Take a look:

[youtube=http://www.youtube.com/watch?v=GopDPoPV3gM]

Crab Croquettes and Creamed Corn

8 large ears Colorado Sweet Corn
1 cup half and half – separated
1/4 cup butter, melted
1 cup heavy cream
1/8 tsp cayenne
white pepper and sea salt to taste

2-3 Tony’s prepared Crab Cakes – or crab cake recipe follows
1/2 cup panko bread crumbs
butter, olive oil or a combination – for sautéing

Garnish: 1/2 bunch green onions, minced; one tomato, peeled, seeded and chopped

Creamed Corn:
Cut kernels from corn. Using the back of a knife, scrape the cob to extract the milk and add to the corn. Divide corn into two batches. Puree two cups of the corn with 1/2 cup half and half. Melt butter in a saute pan, add pureed corn, remaining corn kernels, cream, remaining half and half, cayenne, and salt to taste. Simmer until thickened.

Crab Croquettes:
Reshape Tony’s Crab Cakes into 6-8 small croquettes or patties and roll in panko crumbs – or make crab cake recipe and shape into small croquettes, rolling in panko breadcrumbs. Saute in a heavy skillet with butter, olive oil or a combination – cooking until nicely browned on each side.

Assembly:
Separate creamed corn into 6-8 attractive bowls, topping each with a browned Crab Croquette. Garnish with chopped green onion and tomatoes.
Serve with a brisk, fruity to off-dry white wine. Also delicious with seared scallops, salmon, or halibut. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com

Crab Cake Recipe
2 slices dried bread, crusts removed
2 TBS milk
1 TBS mayonnaise
1 TBS Worcestershire sauce
1 TBS Parsley Flakes
1 TBS baking powder
1 tsp Old Bay brand seasoning
1/4 tsp salt
1 egg, beaten
1 pound fresh lump crab meat

Break bread into small pieces and moisten with milk. Add remaining ingredients and combine well.

Tony’s Crab Cakes And Homemade Creamed Corn

It’s What’s For Dinner (and my next dinner party appetizer)

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Comments

  1. Vickie says

    This corn recipe is a revolution for me! I confess that in the past, whenever I heard “creamed corn” I pictured the gelatinous stuff in cans like Mom used to buy. bleh! So I’m reading your recipe and technique along with the sinfully rich ingredients and had an OMG moment. I can almost taste that yumminess and will be giving it a try. The crab cakes look fabulous, too, I’m just bowled over with the corn. :)

  2. dan says

    That’s one of my favorites, crab cakes and creamed corn. Although something tells me I haven’t had it yet, until I try yours. I’m craving it.

    • says

      ahhhhh shaddup! :-)

      Actually, for as bad as we are this year, I thought we gave those Jaguars a pretty good run for their money. I’m calling this year a “rebuilding” season. (that’s my excuse and I’m stickin to it)

  3. says

    Congratulations on your win of the Oregon products on Cathy’s blog. I feel like a winner too as your win led me to your blog. Can’t wait to explore it further.

    Best,
    Bonnie

  4. says

    This is a dish my dad would have loved. He adored creamed corn. Add crab cakes, and you have wonderful combination.

    I’ve seen the flat chickens cooked on the Food Network. They look fantastic, and the presentation is so unique.

  5. says

    Hi! Just hopping over from Cathy’s to say congratulations for winning her give away…lovely blog you have here, am so drooling over your postings! Hope you are having a wonderful day! Cheers!

  6. says

    Looks great! Shannon and I met Mick the other day and ate at Crave in Castle Rock. Delicious and creative burgers. Mick is going to be a judge at our grilling competition on the 25th. You should put a team together! We’re also looking for sponsors, if Title wants to do it… http://www.thrillaonthegrilla.com

  7. says

    You really love this Tony’s place! Looks like they have some terrific food. And this looks insanely delicious! I love both crab cakes and corn. This would be heaven for me.

  8. says

    As soon as I saw the photo, I thought to myself what a great idea for entertaining. i was having the same thought as you. This is beautiful. A perfect end of the summer dish. I love it!

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