Recipes

MARYLAND LUMP CRAB CAKE ON CREAMED CORN WITH SOUTH SHORE BUTTER

RESTAURANT LOCAL

For the crab cakes:

1 lb. Maryland jumbo lump crabmeat

1/4 c. egg yolk

2 T. fresh lemon juice

1/4 c. mayonnaise

3 T. wholegrain mustard

1/4 c. fresh bread crumbs

Salt and pepper to taste

2 T. butter

Combine all ingredients except butter in a large mixing bowl and form into six cakes. In a sauté pan, heat butter, brown cakes on both sides, and finish in the oven until warm.

For the creamed corn:

2 c. fresh corn taken from the cob

1/4 c. heavy cream

1/4 c. water

1 tsp. granulated sugar

Combine all ingredients in a saucepan and simmer for 5-7 minutes. Put two-thirds of this mixture into a blender and puree until smooth. Add puree to remainder of corn mixture and season to taste with salt and pepper.

For the South Shore butter:

2 c. dry white wine

1/4 c. chopped shallot

2-3 tsp. Old Bay Seasoning

1/2 lb. cold butter, coarsely chopped

Fresh lemon juice

Combine wine, shallots, and Old Bay, and reduce by 3/4 over medium heat. Slowly whisk in butter on low heat until completely emulsified. Season with salt, pepper, and lemon juice to taste.

To serve: Put a pool of the creamed corn in the center of a plate or bowl. Place a crab cake in the center of the corn. Top with the South Shore butter and garnish with fresh chopped chives.

Makes 6 appetizer portions.