Chef Michael Kloeti of Michael's on the Hill serves up crab and corn cakes.
In order to make your own crab and corn cakes follow chef Kloeti's recipe.
Crab & Corn Cakes
The key to a good crabcake is lots of crab, and as little filler as possible.
Add enough bread to allow the crab to bind and stay together during
the cooking process.
Try making mini crabcakes as a perfect hors d'oeuvre, and serving with a
small bowl of Remoulade Sauce for dipping!
You can prepare the cakes ahead of time, and heat them at 350 degrees F. for about 10 minutes when you are ready for them!
1 lb Maine crabmeat, picked through for shells
3 Tablespooons Roasted Corn
1 Tablespoon Parsley, washed and chopped
1 Pinch Old Bay seasoning
1 Each Egg, extra large, whisked lightly
2 Tablespoons Mayonnaise
½ Tablespoon Dijon Mustard
2 Slices White Bread, no crust
To Taste Freshly ground black pepper
To Taste Salt
3 Ounces Panco Bread Crumbs
4 Tablespoons Butter, unsalted
- Combine all crabcake ingredients gently, trying to keep the crab in large pieces.
- Mold crab mixture into 6 equal patties.
- Roll patties in the panco breadcrumbs.
- Heat a skillet over medium heat, add butter and sauté crabcakes until golden brown on
Chef Kloeti's restaurant is located in Waterbury, Vt.
PO Box 4508
Burlington, VT 05406-4508
Primary Phone: 802-652-6300
Primary email: firstname.lastname@example.org