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Corn-crusted Crab and Shrimp Cakes with
Summer Herbs Sauce

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Anthelme Brillat-Savarin 

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Friday, November 10, 2006

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Don't forget the candlelight!

Corn-crusted Crab and Shrimp Cakes with Summer Herbs Sauce
The White Dog Cafe Cookbook: Recipes and Tales of Adventure from Philadelphia's Revolutionary Restaurant
By Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 4)

“We make these crab cakes only in the summertime when the New Jersey corn is at its best and the blue crabs from Maryland are sweet, plump, and plentiful. Served with our creamy Summer Herbs Sauce, these corn-crisped cakes are the tasty quintessence of summer.”

Summer Herbs Sauce
1 cup homemade mayonnaise (or store-bought)
1/2 cup sour cream
2 tablespoons chopped fresh cilantro leaves and stems
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh dill
2 tablespoons minced fresh chives
Minced zest of 1 lemon
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Crab and Shrimp Cakes
8 ounces jumbo lump crabmeat, picker over
8 ounces shrimp, peeled, deveined, and roughly chopped
1 red bell pepper, finely diced
3 scallions, thinly sliced
1 celery rib, finely diced
1 cup fresh corn kernels
1/2 cup homemade mayonnaise (or store-bought)
3/4 cup dry bread crumbs
1 egg, beaten
1 teaspoon salt
1/2 teaspoon Tabasco sauce
1 cup cornmeal
1/4 cup olive oil

1.  Prepare the Summer Herbs Sauce: Combine all of the ingredients in a small bowl and whisk together. Cover and refrigerate for 1 hour before serving. The sauce will keep in the refrigerator for up to 3 days.

2.  Combine the crabmeat, shrimp, bell pepper, scallions, celery, corn, mayonnaise, bread crumbs, egg, salt, and Tabasco in a large bowl; mix well.

3.  Place the cornmeal in a shallow dish. Shape the crab and shrimp mixture into 8 equal cakes. Dredge each cake in the cornmeal to coat both sides well.

4.  In a large skillet set over medium-low heat, heat the oil until it ripples. Carefully add 4 of the crab cakes and cook until golden brown and cooked through, about 4 minutes on each side. Cook the remaining cakes, adding more oil if necessary. Serve warm, with the Summer Herbs Sauce.

 

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