Crab Cakes with Zucchini and Corn Salad

Crab Cakes with Zucchini and Corn Salad

  • Preparation 30 min
  • Cooking 10 min
  • Servings 4
  • Freezes Yes

These golden, crispy crab cakes are perfect in summer along with a seasonal salad.

Categories

Ingredients

  • Crab Cakes

    • 1 medium potato, unpeeled
    • 2 tbsp (30 ml) mayonnaise
    • 1 tbsp (15 ml) lemon juice
    • 14 oz (400 g) snow crab meat, drained and shredded
    • 2 green onions, chopped
    • ½ tsp (2.5 ml) Sriracha
    • ¼ cup (40 g) unbleached all-purpose flour
    • 1 egg
    • ½ cup (30 g) panko breadcrumbs
    • Vegetable oil, for frying
  • Salad

    • 1 zucchini, cut into thin spirals with a spiralizer or julienned
    • 1 cup (150 g) frozen corn kernels, thawed and blanched or fresh corn, cooked
    • 2 tbsp (30 ml) mayonnaise
    • 2 tsp (10 ml) lemon juice
    • ¼ cup (10 g) cilantro leaves
    • ¼ tsp (1 ml) Sriracha

Preparation

  • Crab Cakes

  • Salad

Note from Ricardo

Instead of deep-frying the crab cakes, you can cook them in a non-stick pan with 2 tbsp (30 ml) of vegetable oil over medium heat for 8 minutes, gently turning them over halfway through. However, the breadcrumbs do not get as golden and crispy when cooked with this method.

Personal Note