The signs of summer are definitely evident. Warmer weather, local produce popping up in area farmers markets and - most importantly - blue crab season has begun!
We’re seeing soft shell crabs come to market earlier this year. My wife, kids and myself patiently wait for soft shell crabs to become available. It has become a family tradition to bring them home and cook them together, savoring the flavor among great company. Although just as fast as the season arrives, it ends just as quickly, leaving us to turn to their hard-shell counterparts. We’re blessed to live in the main hub of the infamous blue crab. The recipe I am going to share features local blue crab and fresh corn.
Crab Cakes
Ingredients:
- 1/2 cup Mayonnaise
- 1 1/2 tbsp Dijon Mustard
- 1 tbsp fresh squeezed Lemon Juice
- 1/2 tsp Texas Pete
- 1/2 tbsp Old Bay Seasoning
- 2 tbsp fresh Chives (finely chopped)
- 1 lbs fresh Lump Crab Meat (make sure to pick out all shell fragments)
- Panko Breadcrumbs
Directions:
1. In a bowl, whisk together mayo, Dijon, lemon juice, hot sauce, Old Bay and chives. Make sure all ingredients are fully incorporated.
2. Next, gently toss in crab meat, and sprinkle panko into mixture until mixture holds together but isn't completely dry.
3. Let mixture sit in refrigerator for at least one hour before forming into cakes.
4. Heat oil in sauté pan, sear crab cakes until each side is dark golden brown and heated throughout (cast iron skillet this is the best pan for the job).
Creamed Corn
Ingredients:
- 4 ears fresh Corn (cut off cob, reserve cob)
- 1 each small Yellow Onion (finely diced)
- 1 each small Green Pepper (finely diced)
- 1 each small Red Pepper (finely diced)
- 1/2 lb Bacon (sliced thin)
- 2 cups Whole Milk
Directions:
1. Take the reserved corn cobs, break them into smaller pieces, and place into pot along with whole milk.
2. Simmer until the milk thickens. Strain and reserve for later.
3. In small saucepot, heat pan on low heat, add bacon and render.
4. Once bacon is crispy, remove it from pan, leaving the reserved rendered fat.
5. Add onions and peppers, sauté until translucent.
6. Add the corn and cook for 2-3 minutes, and add the reserved corn milk.
7. Let the corn mixture simmer until ingredients come together.
8. Add bacon at the end before serving, and season lightly with salt and pepper.
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Bryan Haines i s the Executive Chef at Atlantic Shores in Virginia Beach where he develops original, delicious dishes for residents and their guests. He has worked at top restaurants in Virginia and New Jersey, and his uniqu e dishes have earned a variety of local awards, including: People’s Choice at the Virginia Foodbank’s Tastefully Yours competition; Most Creative Recipe in the Seton Youth Shelter Derby; and three awards at the Mariners Museum’s History Bites competition — Judge’s Choice, People’s Choice, and Iron Clad for Most Authentic.