Summer Corn Cakes with Sauteed Crab and Tomatoes: Summer on a Plate

Summer Corn Cakes with Sauteed Crab and Tomatoes - Pinterest

Corn cakes are one of those things that scream “SUMMER!!!” After all, corn is at it’s peak when the temperatures are blazing. For many, corn cakes are a morning treat, but much like my savory cornmeal waffles, I like corn cakes at any time of day and find that if I top them with savory things, they make just as good of a dinner as a breakfast.

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So I had a hankering for corn cakes and you already know my proclivity toward shellfish, so it just made sense to do a modified version of Oyster Bar Trash and throw it on top of the corn cakes and call it dinner!

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This whole meal was so ridiculously easy and quick that I’m pretty sure I put Rachel Ray’s 30 minute meals to shame. The corn cakes were filling and tasted of the fresh and sweet goodness of summer corn and the sauteed crab and tomatoes paired perfectly. I mean, really, does anything beat the combo of corn and tomatoes in the summer? You could easily sub shrimp or even grilled diced chicken if crab doesn’t blow your skirt up.

This will become a weeknight staple in this house – no doubt.

5.0 from 1 reviews
Summer Corn Cakes with Sauteed Crab and Tomatoes: Summer on a Plate
 
Author: 
Nutritional Information
  • Serves: 4
  • Serving size: 2 cakes, 2 oz crab, 10 tomato halves
  • Calories: 312
  • Fat: 15g
  • Saturated fat: 2.7g
  • Unsaturated fat: 4.3g
  • Carbohydrates: 35.8g
  • Sugar: 4.1g
  • Sodium: 309.1mg
  • Fiber: 2.9g
  • Protein: 12.4g
  • Cholesterol: 24.5mg
Recipe type: Entree, Vegetarian, Seafood, Weeone Approved
Prep time: 
Cook time: 
Total time: 
Summer on a plate with the sweetness of fresh corn and grape tomatoes paired with sauteed crab.
Ingredients
  • ½ cup white whole wheat flour (you can sub all-purpose flour)
  • ½ skim milk
  • 2 large eggs
  • 1 tablespoon canola oil
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups fresh corn kernels (approximated 2 ears)
  • ½ tablespoon butter
  • 8 oz jumbo lump crabmeat
  • 20 grape tomatoes, halved lengthwise
Now What?
  1. Mix together flour, eggs, 1 tablespoon canola oil, baking powder, salt and pepper until lump free then stir the corn into the batter.
  2. Heat 1 tablespoon of oil in a large nonstick skillet (or use a griddle or electric griddler if you have one) over medium heat. Use about ⅓ cup of batter per cake and cook several cakes at a time, flipping when the edges are dry. It takes about 2-3 minutes per side. repeat with the remaining batter until you have 8 cakes total.
  3. Keep the cakes warm while you sautee the topping.
  4. In the same skillet over medium heat, melt the butter then add crabmeat and halved tomatoes, sauteeing for 2-3 minutes or until thoroughly heated and tomatoes have softened.
  5. Top two cakes with 3 oz of crabmeat and approximately 10 tomato halves.

 

  1. Brandy H
    August 22, 2013

    Looks delicious, light and fresh for a summer day! Can’t wait to try this corn cake recipe.

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