Jumbo Lump Crab Cake with Creamed Corn & Zucchini Fries


Serves 5


Ingredients for Jumbo Lump Crab Cake
1 lb fresh Jumbo Lump Crab Meat, (picked clean of shells, but with lumps left intact)
1 tbsp Heavy Cream
1 tbsp Panko Bread Crumbs
1 tbsp fresh Parsley, chopped
1 tbsp Chives, chopped
1 Egg, lightly beaten
1 pinch grated Nutmeg
1 pinch Salt
1 pinch Pepper
2 tbsp Vegetable Oil

Ingredients for Zucchini Fries
1 large fresh Zucchini, peeled and cut into fries measuring 2 inches in length by 1/2 inches in width and depth.
1/4 cup Flour, (for coating zucchini)
1 oz Corn Starch
1 oz Flour (for batter)
1 pinch of Salt
1 pinch of Pepper
1 1/2 oz Soda Water
Canola Oil

Ingredients for Creamed Corn
4 ears fresh Corn, shucked
1 pint Heavy Cream
1 pinch of Salt
1 pinch of Pepper

Method for Jumbo Lump Crab Cake

• Preheat oven to 350 degrees.
• Gently mix all ingredients, except oil, by hand. After blending, taste and adjust seasonings to taste. Refrigerate for 10 minutes.
• Form mixture by hand into heavy 3 oz cakes.
• In a heavy non-reactive skillet over moderately high, heat vegetable oil almost to the smoking point.
• Place cakes in pan and sear over medium high heat, approximately 2-3 minutes. Turn and continue cooking until done, approximately 1 minute.
• Finish cooking in oven approximately 5 minutes to ensure heated all the way through.

199 East Bay Street, Charleston, SC, 29401