One-Pan Crab Cakes w/ Roasted Corn & Old Bay Fries
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Ingredients
1 lb fresh crabmeat, picked over for shells
1/4 cup panko bread crumbs
3 green onions, minced
1 large egg
2 Tbsp mayonnaise
1 Tbsp Dijon mustard
1/8 tsp cayenne pepper
1 Tbsp unsalted butter
4 ears corn, kernels cut from cobs
1 onion, chopped
1 red bell pepper, diced
1/4 cup extra virgin olive oil
2 cloves garlic, sliced thin
2 Russet Potatoes, unpeeled, cut into wedges
1.5 tsp Old Bay seasoning
2 Tbsp chopped fresh basil
Instructions
For the Crab Cakes- Pat crab meat dry. Combine panko,
green onions, egg, mayo, mustard and cayenne in bowl. Stir
until combined. Divide into 4 or 8 portions and shape into
cakes. Refrigerate until ready to use.
Corn and Potatoes- Preheat oven to 475. Toss corn, onion,
bell pepper, 2 Tbsp oil, garlic, 1/2 tsp salt and 1/4 tsp
pepper together in a bowl. Transfer corn mixture to one
half of rimmed baking sheet.
In now empty bowl, toss potatoes, Old Bay and remaining 2
Tbsp oil together. Arrange potatoes cut side down in single
layer on empty half of sheet pan.
Bake until corn mixture is just softened and potatoes are
lightly browned on bottom, about 15 minutes.
Remove sheet pan from oven. Using metal spatula, clear
section in middle of pan by separating corn mixture and
potatoes. (I stirred them at this point) Place butter on
now-empty middle section of pan and use spatula to evenly
distribute. Gently place crab cakes onto middle section.
Return pan to oven and bake until crab cakes are golden on
bottom and potatoes are tender, about 20 minutes.
Transfer sheet to wire rack. Stir basil and lemon juice into
corn mixture and season with salt and pepper to taste. Flip
crab cakes browned side up. Serve with tartar sauce, if
desired.
Originally Submitted
10/3/2018
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