Crab Cakes with Sweet White Corn-and-Tomato Relish
6 Tbsp. butter, divided
1 small sweet onion, chopped
2 garlic cloves, minced
1 lb. fresh lump crabmeat, drained
3 cups soft breadcrumbs, divided
¼ cup mayonnaise
1 large egg, lightly beaten
2 Tbsp. chopped fresh parsley
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
¼ tsp. salt
¼ tsp. pepper
¼ tsp. hot sauce
1 tsp lemon juice
Sweet White Corn-and-Tomato Relish
Melt 2 Tbsp. 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 the next 9 ingredients.
Shape mixture into 8 patties; dredge in remaining 1 cup breadcrumbs.
Melt 2 Tbsp. 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 Tbsp. butter and crab cakes. Serve with Sweet White Corn-and-Tomato Relish immediately, or cover and chill up to 4 hours.
Yield 8 servings; preparation time 20 minutes; cooking time 8 minutes.
Sweet White Corn-and-Tomato Relish
4 ears fresh sweet white corn
2 large tomatoes, peeled and chopped
3 green onions, sliced
Remove corn kernels from cobs. Combine ingredients and toss,
