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Crab Cakes With Sweet White Corn-and-Tomato Relish

These crab cakes caught our attention with the colorful relish. Seasonal fresh corn and tomatoes make this accompaniment irresistible.
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Ingredients

Makes 8 servings

Prep: 20 min., Cook: 8 min. per batch

  • 6 tablespoons butter divided
  • 1 small sweet onion chopped
  • 2 garlic cloves minced
  • 1 pound fresh lump crabmeat drained
  • 3 cups soft breadcrumbs divided
  • ¼ cup mayonnaise
  • 1 large egg lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon hot sauce
  • 1 teaspoon lemon juice
  • Sweet White Corn-and-Tomato Relish

Instructions

  • Melt 2 tablespoons butter in a large skillet over medium heat; add onion and garlic, and sauté until tender.
  • Remove from heat; stir in crabmeat, 2 cups breadcrumbs, and next 9 ingredients.
  • Shape mixture into 8 patties; dredge in remaining 1 cup breadcrumbs.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat; cook 4 crab cakes 3 to 4 minutes on each side or until golden.
  • Drain on paper towels.
  • Repeat procedure with remaining 2 tablespoons butter and crab cakes.
  • Serve immediately with Sweet White Corn-and-Tomato Relish, or cover and chill up to 4 hours.
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Course; Cake / Fish