Jumbo Crab & Sweet Corn Cakes with Creamy Honey Dijon
Sweet meets savory with these pan-sautéed Crab Cakes featuring King & Prince® Jumbo Crab Sensations® combined with a delicious, sweet corn. Drizzled with a Creamy Honey Dijon sauce, these savory cakes offer a delightful contrast of flavors and textures. This tasty appetizer will make a splash on your menu!
Menu Part
Ingredients
| 1/2 | Pound | Jumbo Crab Sensations® (Item# 004630) |
| 1 | Each | Egg |
| 1/4 | Cup | Panko |
| 1/8 | Cup | Mayonnaise |
| 1 | Tablespoon | Parsley, Chopped |
| 1 | Teaspoon | Old Bay |
| 1 | Tablespoon | Worcestershire Sauce |
| 1 | Tablespoon | Dijon |
| 1/4 | Cup | Corn Kernels, Fresh, Grilled |
| To Taste | Salt | |
| To Taste | Pepper, Black, Fresh Ground | |
| Creamy Honey Dijon: | ||
| 3 | Tablespoons | Mayonnaise |
| 1 | Tablespoon | Dijon |
| 2 | Tablespoons | Honey |
| 1/4 | Teaspoon | Apple Cider Vinegar |
| To Taste | Salt | |
| To Taste | Pepper, Black, Fresh Ground | |
| Garnish: | ||
| 1 | Each | Scallions, Chopped |
| 1 | Each | Lemon Wedge |
Directions
- Combine all ingredients for the cakes and let chill for at least an hour. Form into desired cakes.
- In a bowl prepare the creamy honey Dijon by mixing all of the ingredients together and set aside.
- Sauté the crab cakes in a pan or on a flat top until golden.
- Drizzle the sauce over the cakes and garnish with fresh lemon and chopped scallions.
