CRAB CAKES WITH ROASTED CORN AND MAPLE BACON

-From September 2009 Member Spotlight – Josh Schiessl

Ingredients:

  • Fresh Corn, roasted cut from cob – 1/2 cup
  • Dungeness Crab meat lightly pressed not squeezed – 12 oz
  • Red crab meat, lightly pressed not squeezed – 12 oz
  • Shallots, minced –  4 Tbsp
  • Fresh chives, minced – 2 Tbsp
  • Parsley, chopped – 1 Tbsp
  • Fresh Tarragon, chopped – 1.5 Tbsp
  • Red Bell pepper, bruniose – 3 Tbsp
  • Yellow bell pepper, bruniose – 3 Tbsp
  • Dijon – 4 Tsp
  • Panko – 6 Tbsp
  • Cooked Maple bacon 1/4? cut – 6 Tbsp
  • Mayo – 2/3 Cup
  • Kosher Salt – pinch
  • Cayenne – pinch
  • Eggs lightly beaten – 2 Each

Procedure:

  1. Lightly oil corn on the cob, season, and grill.
  2. Cut kernels from cob and chill.
  3. Combine with corn,  fold together.
  4. Gently fold into crab mixture.
  5. Using a number 50 rind mold form into tall disc ( 2.5 oz each), Lightly press into panko on both sides.
  6. Saute in clarified butter until golden brown, gently flip and saute other side.
  7. Finish in oven to internal temp of 145