More “Tales From My Corn-Tine!”
So much corn. If you don’t already know why I have so much, I’ll explain later – but LOTS of corn is what I have – and it was time to cook with it!
So, my wife Alex continued to share stories of our “corn misadventure:
Time To “Cook With Corn!”
Alex put out a call for corn ideas, and we got a ton, which we documented on our “corn-tine menu” blackboard in the kitchen:
Let’s Make A Corn-and-Crab Cake!
Today, it was time to tackle a dish suggested by NBC’s terrific Publicity team.
As always, it begins with a bevy of ingredients lined up to help break my “corn-tine”:
Here’s how I made mine – starting with a list of ingredients:
1 cup corn
1/4 cup diced bell pepper – any color
1/2 cup diced celery
3 tbl. chopped green onion or diced onion
3 tbl. mayonnaise
1 tbl. mustard
1 tsp. Old Bay seasoning
8 oz. crab meat
Yes, this is the star of this dish without a doubt:
1 large egg, beaten
1 cup panic crumbs or regular bread crumbs
Prep everything first so it’s easy to mix them all together at once.
Here is that three-part process – enjoy!
After combining all of the ingredients, you want to gently fold it all together:
Next step is to form the mixture into a patty – it can honestly be anything you want it to look like!
Heat a few tablespoons of olive oil in a frying pan at medium high and put in the patty – soon you will see, hear and smell this:
I cooked it for 4-5 minutes before flipping over and cooking the other side for the same amount of time:
Far better cooks than I can give advice on how to help hold the cake together perfectly, but I don’t mind my “shaggy dog” look – and when finished, here’s what you have:
Sprinkle parsley over the top and squeeze lemon as well…I served my crab cake on a piece of butter lettuce – it makes for a tasty shell!
I love crab, and the sweet corn gives the dish a nice pop to go with the briny “taste of the sea” from the crab – I used Dungeness, which is flaky and slightly sweet as well.
Ultimately, it really didn’t help – Alex loved the crab cake, but as you can see from her Instagram post, she is losing her patience for my “giant cans”:
Well, to be honest she has been eating a lot of it recently, like these corn fritters:
I loved this recipe – like corn pancakes….still, all of us can have too much corn, right? That said, if you want to see the corn fritter recipe, you see it by clicking here:
So why did I buy so much?
The answer was easy: I didn’t know I had!
Click here for the entire story of my disastrous shopping mistake!
If you like these stories, why not sign up to receive emails whenever I post? It’s easy to do, I do NOT collect any information about you at all, there are absolutely NO ads of any kind, just stories about movies, music, books, food, travel and pop culture…
You can sign up by clicking on my blog here and see the note on the right!
Sign up for a daily hit of social media, and leave a comment with your favorite “shelter at home” recipes – even if you don’t have 106 oz cans!