Crab Cakes with Zucchini and Corn Salad
These golden, crispy crab cakes are perfect in summer along with a seasonal salad.
Ingredients
- 1 medium potato, unpeeled
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) lemon juice
- 14 oz (400 g) snow crab meat, drained and shredded
- 2 green onions, chopped
- ½ tsp (2.5 ml) Sriracha
- ¼ cup (40 g) unbleached all-purpose flour
- 1 egg
- ½ cup (30 g) panko breadcrumbs
- Vegetable oil, for frying
- 1 zucchini, cut into thin spirals with a spiralizer or julienned
- 1 cup (150 g) frozen corn kernels, thawed and blanched or fresh corn, cooked
- 2 tbsp (30 ml) mayonnaise
- 2 tsp (10 ml) lemon juice
- ¼ cup (10 g) cilantro leaves
- ¼ tsp (1 ml) Sriracha
Instructions
- Preheat the oil in a deep fryer to 350°F (180°C). Line a plate with paper towels (see note).
- Prick the potato all over with a fork. In a microwave, cook the potato for 4 minutes or until tender. Let rest for 5 minutes.
- Cut the potato in two and scoop out the flesh with a spoon. In a bowl, mash the potato flesh with a fork and combine with the mayonnaise and lemon juice. Add the crab and green onions. Season with salt and pepper. Using your hands, form the mixture into 4 thick patties.
- In a shallow dish, place the flour. In a second shallow dish, lightly beat the egg. In a third shallow dish, place the breadcrumbs.
- Dredge the patties in the flour, shaking off any excess. Dip into the beaten egg, letting the excess drip off. Then press into the breadcrumbs and coat well.
- Carefully drop 2 patties at a time into the hot oil. Watch out for splattering. Cook for 2 minutes or until nicely golden, turning the patties over as they cook. Drain on the paper towels.
These golden, crispy crab cakes are perfect in summer along with a seasonal salad.