Crab cakes with roasted pepper and corn saute

If I had to choose one way to eat crabs, it would be a crab cake. After living in DC for six year, I have been to plenty of events where you crack your own crabs. While it is fun in theory, for me, it is usually hazardous. I would get to my second crab and end up drawing blood. I like when someone has already done the work for me and presents the delicious crab to me in a nice, tasty cake form.

We’ve never tried making our own crab cakes before. There were just too many great options available to us when we lived in Virginia (G&M Restaurant up near Baltimore was probably our favorite). Eric was really in the mood for crab last week so lo and behold we set out to make homemade crab cakes for the first time. And it was quite successful.

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They were so delicious. I prefer a crab cake where you really get to taste the crab and not a bunch of filler. These were pretty much simple, unadulterated crab cakes that ended up being pretty easy to make. We did not buy and crack our own crabs (ain’t nobody got time for that). Instead we bought jumbo lump crab meat at Costco (it was actually quite reasonable in price, so if you have a Costco near you, I’d check it out). It wasn’t as authentic as Eric might have wanted, but it was much less of a hassle.

Now let’s talk about the side dish. Eric loves the combination of corn and crab cakes so we knew that was going to be the base. I had some little baby bell peppers around so I figured why not roast them up and saute them together and voila. A great accompaniment to the crab cakes.

Crab cakes with roasted pepper and corn saute

For the crabcakes

16oz lump crab meat
3 tbls whole wheat breadcrumbs
1 tsp dijon mustard
1 egg beaten plus 1 egg white
1/4 cup mayo or Greek yogurt (Eric used mayo, I used the yogurt. There wasn’t much of a difference in taste, but if you are trying to cut calories, the Greek yogurt is a great option).
2 tsp Old Bay seasoning (or more to your taste)
1 tsp cayenne pepper
Salt and pepper

1) Preheat oven to 400 degrees.
2) Break crab meat up in to smaller chunks (depending on how you like it).  Combine all the ingredients together and mix.
3) Take 1/3 cup portions of the mixture and form it in to patties. Place on a baking sheet about 1 inch apart. If desire, sprinkle a little more Old Bay on stop before putting in the oven.
4) Bake for about 12 to 15 minutes, or until the cakes are starting to turn a golden brown.

For the corn saute

10 to 15 mini bell peppers (or a few big ones)
1 package frozen corn (I think we used about 16 oz)
1 to 2 cloves garlic
Olive oil
Salt and pepper

1) Preheat oven to 400 degrees. Cut peppers in half and lay cut side down on a baking sheet. Roast for about 20 minutes, rotating the cooking sheet 180 degrees halfway through. The edges of the peppers should be turning a little black. Once the peppers cool a little, chop in to small pieces.
2) Cook corn in microwave based on package directions.
3) Preheat a skillet over medium high heat. Add a drizzle of olive oil to the pan. Add peppers, garlic and corn and saute for about 5 minutes. Serve alongside crab cakes.

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