Fresh Corn Cakes With Crab + Tomato Salad

By Food52
23 faves
More from this source
Food52
Nutrition per serving    (USDA % daily values)
CAL
473
FAT
69%
CHOL
83%
SOD
20%
Uploaded by: c12ff7557556-deleted-0

Comments

Add a comment

Ingredients for 4 servings

4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided

2 large eggs

1/4 cup sour cream

Kosher salt and freshly ground black pepper

2 scallions, chopped (whites and greens separated)

1/2 cup cornmeal

1/4 cup all-purpose flour

1/4 cup plus 1 tablespoon olive oil, divided

1 teaspoon white-wine vinegar

8 ounces cooked, fresh crab

1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces

1/4 cup fresh basil leaves, torn if large

You might also like

Crab & Sweet Corn Cakes
Epicurious
Baked Corn And Crab Cakes
Skinny Taste
Crab & Corn Cakes
pictures & pancakes
Curried Corn-Crab Cakes
Cooking Light
Curried Corn & Crab Cakes
Eating Well
Mini Corn Bread Crab Cakes With Lemon-Caper Sauce
Cooking Light
Corn 'N Crab Cakes
Betty Crocker
Corn Cakes
David Lebovitz
Fresh Corn Cakes With Avocado And Goat Cheese S...
Love and Olive Oil
Salmon & Corn Cake Recipe
White On Rice Couple