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.
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
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.
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.
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)