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:

https://johnrieber.com/2020/04/14/making-corn-fritters-using-my-106-oz-cans-under-corn-tine-great-corn-recipes/

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!

https://johnrieber.com/2020/04/03/106-oz-of-corn-potatoes-mushrooms-what-the-friday-my-disastrous-mega-food-online-ordering-mistake/

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