Farm to Table: Corn Cakes with Shrimp and Crab

Photo Credit: Dan Roberts

We happened upon a fantastic series of Farm to Table recipes via Fresh Home Ideas. They’re all right up my alley. Simple, seasonal and satisfying. Using the freshest ingredients and cooking them with care. I’m so thrilled to featuring and sharing this series of recipes with you. It was so hard to decide which one to share with you first but ultimately I chose these gorgeous corn cakes with shrimp, crab and baby arugula. I adore anything with crab and shrimp. The tomato vinaigrette that garnishes this salad really captures summer’s essence. You can find the recipe after the jump!Farm to Table: Corn Cakes with Shrimp, Crab and Baby Arugula {recipe and photo compliments of Fresh Home Ideas}
Yield: 4 servings
1/2 cups Sun Gold cherry tomatoes, halved
3 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 shallot, chopped
1 garlic clove, minced
Salt and pepper to taste
1/2 lb. peeled and deveined cooked medium shrimp
1/2 lb. fresh lump crab meat

1 egg white
3 medium ears sweet corn
1 egg, lightly beaten
1 Tbsp. all-purpose flour
1 Tbsp. sugar
1 Tbsp. minced chives
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. butter, plus additional if necessary
1 1/2 cups fresh baby arugula
Minced chives

What to do:
1. Place tomatoes in a food processor; cover and process until smooth. Add the vinegar, oil, shallot and garlic; cover and process for 15 seconds. Season with salt and pepper.

2. In large bowl, gently combine shrimp and crab. Fold in 1 cup vinaigrette. Set aside.

3. In a small bowl, beat egg white until stiff peaks form. Remove corn from cobs; transfer to a large bowl. Stir in the whole egg, flour, sugar, chives, salt and pepper. Fold in egg white.

4. Heat butter in a large nonstick skillet over high heat until hot. Working in batches, drop batter by tablespoonfuls into skillet, adding additional butter if necessary. Reduce heat to medium; cook for 2-3 minutes on each side or until golden brown.

5. To serve, add arugula to shrimp mixture; gently toss to coat. Arrange corn cakes on each of four serving plates. Top each with salad and drizzle with additional vinaigrette. Sprinkle with chives.

Nutrition Facts: 1 serving equals 357 calories, 17 g fat (4 g saturated fat), 203 mg cholesterol, 460 mg sodium, 24 g carbohydrate, 3 g fiber, 29 g protein.

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Article Posted 5 years Ago

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