Crab Cakes and Chesapeake-Style Mayo

🥘 Ingredients

• Roma tomato
  2 unit
• butter
  3 tbsp
• celery salt
  1 tsp
• ciabatta bread
  2 unit
• corn on the cob
  2 unit
• crab cakes
  20 oz
• garlic powder
  2 tsp
• hot smoked paprika
  2 tsp
• lemon
  2 unit
• mayonnaise
  4 tbsp
• mixed greens
  4 oz
• olive oil
  4 tsp
• panko breadcrumbs
  1 c
• pepper
• salt
• sour cream
  4 tbsp
• vegetable oil

🍳 Cookware

• small bowl
• plate
• plate
• large pan
• large bowl
• small bowl
• large pan
• large bowl

1. 

   1

   Preheat oven to 450 degrees (if you have a toaster oven, skip this step). Wash and dry all produce. Slice kernels from corn on the cob ; discard cobs. Dice Roma tomato . Halve ciabatta bread as if you were making a sandwich, then halve each piece again on a diagonal. Zest and halve lemon .

   corn on the cob: 2 unit, Roma tomato: 2 unit, ciabatta bread: 2 unit, lemon: 2 unit
2. 

   2

   In a small bowl , combine hot smoked paprika , half the garlic powder , and half the celery salt . Spread half the spice mixture on a plate ; mix in panko breadcrumbs , salt , and pepper . To the bowl with remaining spice mixture, stir in sour cream , mayonnaise , lemon zest, 2 tsp water (4 tsp for 4 servings), a squeeze of lemon juice, salt, and pepper. Set aside.

   hot smoked paprika: 2 tsp, garlic powder: 2 tsp, celery salt: 1 tsp, panko breadcrumbs: 1 c, salt, pepper, sour cream: 4 tbsp, mayonnaise: 4 tbsp
3. 

   3

   Place crab cakes on the plate with the panko mixture. Coat crab cakes all over with panko, pressing to adhere. It is OK if not all the panko sticks.

   crab cakes: 20 oz
4. 

   4

   Use butter : 1 TBSP (2 TBSP for 4 servings) in a large pan , then add the corn and cook until the corn is charred, ⏱️ 6 minutes . Turn off heat; transfer corn to a large bowl . Wipe out the pan. Meanwhile, microwave the remaining 2 TBSP butter (4 TBSP for 4) in a second small bowl until melted, ⏱️ 30 seconds . Stir in remaining garlic powder and brush onto cut sides of the ciabatta. Season with salt and pepper.

   butter: 3 tbsp
5. 

   5

   Heat a thin layer of vegetable oil in the large pan used for corn over medium heat. Add crab cakes and cook until golden brown and crispy, ⏱️ 5 minutes per side. For 4 servings, you may need to work in batches. If crab cakes begin to brown too quickly, lower the heat.

   vegetable oil
6. 

   6

   Meanwhile, toast the ciabatta. To the large bowl with corn, add mixed greens , diced tomato, and a large drizzle of olive oil . Add a squeeze of lemon juice (to taste). Season with salt and pepper and toss to coat. Divide crab cakes, salad, and garlic bread between plates. Drizzle crab cakes with the sauce.

   mixed greens: 4 oz, olive oil: 4 tsp