Crispy Corn Cheddar Crab Cakes w/ Truffle Aioli

This is the perfect hybrid food for MDW.

It’s part crab cake, part corn fritter, all delicious. And there’s a shit-ton of cheddar cheese, too.

Honestly shit-ton is kind of an exaggeration; It’s more like 1 cup. But this specific dosage creates just the right level of cheesiness without killing you beach bod, so it’s the perfect amount. And when you inevitably want to eat SIX of these, you’ll be glad I spelled this out.

What’s great about this recipe is that it’s exceptionally functional for any summertime scenario. Have it for lunch with a nice light salad, pair it as a side with sizzling steak, or serve it as an appetizer to friends — Washed down with a crisp white wine, it works whenever you need it to. Not to mention, these can be prepared in advance, then frozen and reheated when needed!

It’s easy, efficient, delicious.

Like all crab cake/corn fritter recipes this one is super simple to prepare. You start by prepping the aioli, which takes all of 2 seconds — mayo, garlic, lemon, and truffle oil! — then comes the crab cake mixture, which is another exercise in simplicity. A combination of jumbo lump crab meat, sweet corn, cheddar cheese, and seasonings, this is a texture-rich recipe that’s enticing from start to finish. I lightened things up with the help of reduced-fat mayo (you could even sub in greek yogurt), plus panko crumbs to keep things gluten-free. But inevitably? These need to be fried in order to taste right.

Baking just ISN’T the same, so don’t even try to go that route. Because to me, the hallmark of a great crab cake / corn fritter is the extra-crisp, golden outside again the soft, cakey insides. Without that contrast, the experience just doesn’t cut it!

So follow my lead and fry them lightly as your internal compromise. I used about a tbsp of EVOO per batch, so all in, that’s not too terrible.

In the end these taste exactly how you would expect them to, and that’s a very good thing. One bite of the crunchy outer shell reveals a bevy of plump crab, sweet delicate corn, and threads of cheddar cheese, it’s divine. There’s a lot of flavors and textures here, but somehow it doesn’t feel too complicated or overdone — Instead, it’s just right. And when you get that perfect mouthful with a giant smear of truffle aioli?

Summer food perfection.

Crispy Corn Cheddar Crab Cakes w/ Truffle Aioli

Yield: 12 - 14 cakes

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 minutes

Print Recipe

Ingredients:

• CRAB CAKES:
• 8 oz jumbo lump crab meat
• 1 (15 oz) can whole kernel sweet corn
• 2 large eggs, beaten
• 1/3 cup reduced-fat mayonnaise
• 1 tbsp dijon mustard
• 2 tsps crushed or minced garlic
• 1 cup panko crumbs
• 1 cup shredded extra-sharp cheddar cheese
• 2 scallions, finely chopped
• 1 tsp old bay seasoning
• a few pinches of salt & pepper
• extra virgin olive oil for frying
• AIOLI:
• 1/4 cup reduced-fat mayonnaise
• 2 1/2 tsps truffle oil
• 1 1/2 tsps crushed or minced garlic
• 1/2 lemon, juiced

Directions:

1. Begin by preparing the aioli. In a small mixing bowl stir all aioli ingredients until well combined.
2. In another, large mixing bowl, combine all crab cake ingredients except for the olive oil, stirring until well mixed. Next, using damp hands form the crab cake mixture into patties — about 2″ in diameter — then rest on a clean plate or cutting board.
3. Pre-heat a cast iron skillet over a medium-high flame for 2 minutes, then swirl with olive oil to coat the bottom. Three patties at a time, fry the crab cakes for 3 – 4 minutes on either side until crisp and cooked through. Transfer to a wire rack to cool, then repeat until all cakes are cooked, adding more olive oil to the skillet for each new batch.
4. Serve immediately, pairing with truffle aioli on the side for dipping! These can be frozen in a ziploc bag and reheated at 350F whenever you want them — They stay nice for over a month.

Share the love!

Facebook

Pinterest

Twitter

Yummly

Linkedin

StumbleUpon