↞ recipe box start page
Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 2 dozen hors d'oeuvres
3 large eggs, separated
1 1/4 cups fresh corn kernels, preferably Silver Queen (about 3 ears)
1/4 cup yellow cornmeal
3 tablespoons freshly chopped chives
3 tablespoons unsalted butter
1/4 cup freshly chopped tarragon
1/2 cup creme fraiche or sour cream
Pinch of cayenne
1 pound jumbo lump crabmeat, picked through for cartilage and shells
24 1-inch snipped pieces of chive
Coarse salt and freshly ground white pepper
Place the egg yolks in a blender with about half of the corn kernels and puree until smooth. Transfer to a medium bowl; add the remaining corn, cornmeal, and chives. Stir until well combined and season with salt and pepper.
In a separate metal or glass bowl using a handheld mixer whisk the egg whites until stiff peaks form. Using a large rubber spatula, gently fold the egg whites into the corn mixture.
Heat 1 tablespoon of the butter in a large cast iron skillet or nonstick pan over medium high heat. When the butter is sizzling drop the batter by the tablespoon into the skillet, leaving plenty of room between the corn cakes. Cook until small bubbles form on the top and the bottoms are golden brown, about 2 minutes. Using an offset spatula flip the cakes and cook an additional 2 minutes. Place the cakes on a wire rack to cool. Repeat the process with the remaining butter and batter.
In a small bowl combine the tarragon and creme fraiche. Season with a pinch of cayenne, salt and pepper. Set aside.
Top each corn cake with a nice lump of crabmeat then a small dollop of the seasoned creme frâiche. Garnish each cake with a piece of chive.
view more member recipes
SILVER DOLLAR CORN CAKES WITH JUMBO LUMP CRAB
view my recipes
print
save
Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 2 dozen hors d'oeuvres
3 large eggs, separated
1 1/4 cups fresh corn kernels, preferably Silver Queen (about 3 ears)
1/4 cup yellow cornmeal
3 tablespoons freshly chopped chives
3 tablespoons unsalted butter
1/4 cup freshly chopped tarragon
1/2 cup creme fraiche or sour cream
Pinch of cayenne
1 pound jumbo lump crabmeat, picked through for cartilage and shells
24 1-inch snipped pieces of chive
Coarse salt and freshly ground white pepper
Place the egg yolks in a blender with about half of the corn kernels and puree until smooth. Transfer to a medium bowl; add the remaining corn, cornmeal, and chives. Stir until well combined and season with salt and pepper.
In a separate metal or glass bowl using a handheld mixer whisk the egg whites until stiff peaks form. Using a large rubber spatula, gently fold the egg whites into the corn mixture.
Heat 1 tablespoon of the butter in a large cast iron skillet or nonstick pan over medium high heat. When the butter is sizzling drop the batter by the tablespoon into the skillet, leaving plenty of room between the corn cakes. Cook until small bubbles form on the top and the bottoms are golden brown, about 2 minutes. Using an offset spatula flip the cakes and cook an additional 2 minutes. Place the cakes on a wire rack to cool. Repeat the process with the remaining butter and batter.
In a small bowl combine the tarragon and creme fraiche. Season with a pinch of cayenne, salt and pepper. Set aside.
Top each corn cake with a nice lump of crabmeat then a small dollop of the seasoned creme frâiche. Garnish each cake with a piece of chive.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Jumbo Lump Blue Crab Cakes
by ICOOK2
5 Tbsp butter 1 tsp chopped garlic 5 Tbsp chopped shallots 5 Tbsp chopped celery 1/3 c. mayonnaise 1/8 tsp cayenne papper 1/8 tsp Old Bay seasoning 1 Tbsp chopped fresh flat leaf parsley 1 Tbs
by ICOOK2
5 Tbsp butter 1 tsp chopped garlic 5 Tbsp chopped shallots 5 Tbsp chopped celery 1/3 c. mayonnaise 1/8 tsp cayenne papper 1/8 tsp Old Bay seasoning 1 Tbsp chopped fresh flat leaf parsley 1 Tbs
Silver Dollar Shrimp Cakes
by sgre52160
2 pounds raw shrimp (any size) 1 cup fresh bread crumbs 1 tsp lemon zest 1 tbsp lemon juice 1/4 cup finely minced shallots 1 large egg 1 tbsp butter, melted 1 tsp minced fresh tarragon 1 tsp W
by sgre52160
2 pounds raw shrimp (any size) 1 cup fresh bread crumbs 1 tsp lemon zest 1 tbsp lemon juice 1/4 cup finely minced shallots 1 large egg 1 tbsp butter, melted 1 tsp minced fresh tarragon 1 tsp W
view more member recipes
related CDKitchen recipes
Chart House's Jumbo Lump Crab Cakes
Robert Duvall's Mother's Crab Cakes
Commander's Palace Jumbo Lump Crabcakes
Old-Fashioned Crab Cakes
Red Lobster's Maryland Crab Cakes
Pan Fried Crab Cakes
Asian-Style Crab Cakes
Ruth's Chris Crab Cakes
Simple Crab Cakes with Spicy Mayonnaise
Maryland-Style Crab Cakes