Pearl Oyster Bar Crab Cakes With Sweet Corn Ragout

Name: Pearl Oyster Bar Crab Cakes With Sweet Corn Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab cakes:; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 teaspoon dry mustard; 2 teaspoons chopped fresh chives; 1/2 teaspoon hot pepper sauce (such as Tabasco); 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 large eggs; 2 tablespoons finely chopped seeded plum tomato; 1 pound lump crabmeat, drained and shell pieces removed; 7 tablespoons dry breadcrumbs, divided; 1 1/2 teaspoons butter; Ragout:; 1/4 cup water; 2 3/4 cups fresh corn kernels (about 4 ears); 1/4 cup frozen green peas; 1 1/2 cups finely chopped seeded plum tomato (about 1 pound); 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh chives; 1 tablespoon butter; 1/4 teaspoon salt; 1/8 teaspoon black pepper

Servings: persons

Crab cakes:
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon dry mustard
2 teaspoons chopped fresh chives
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons finely chopped seeded plum tomato
1 pound lump crabmeat, drained and shell pieces removed
7 tablespoons dry breadcrumbs, divided
1 1/2 teaspoons butter
Ragout:
1/4 cup water
2 3/4 cups fresh corn kernels (about 4 ears)
1/4 cup frozen green peas
1 1/2 cups finely chopped seeded plum tomato (about 1 pound)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon black pepper

1
To prepare crab cakes, combine first 9 ingredients in a large bowl, stirring with a whisk. Add 2 tablespoons tomato and crabmeat, tossing gently to coat. Stir in 5 tablespoons breadcrumbs. Cover and chill 30 minutes.
2
Preheat oven to 450u00b0.
3
Fill a 1/4-cup measuring cup with crab mixture to form 1 patty. Remove from measuring cup; repeat procedure with remaining crab mixture to form 8 patties. Lightly dredge patties in 2 tablespoons breadcrumbs.
4
Melt 1 1/2 teaspoons butter in large ovenproof skillet over medium-high heat. Add patties; cook 4 minutes. Turn patties; wrap handle of pan with foil. Place pan in oven; bake at 450u00b0 for 5 minutes or until patties are golden brown and thoroughly heated.
5
To prepare ragout, bring 1/4 cup water to a boil in a medium saucepan. Add corn and peas; cook 2 minutes, stirring frequently. Remove from heat; stir in 1 1/2 cups tomato and remaining ingredients. Serve ragout with crab cakes.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Crab cakes:, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon dry mustard, and more.

Yes, Pearl Oyster Bar Crab Cakes With Sweet Corn Ragout falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!