Make a Maryland favorite: Crab cakes with corn-jalapeno salsa

Craving crab cakes? Michael McCarthy, owner of Michael's restaurants wants to bring this Maryland specialty and customer favorite to your home. Here, he and chef Kyung Lim shares his recipe for crab cakes with corn-jalapeno salsa and herb aioli.

Crab cakes with corn-jalapeno salsa and herb aioli

Ingredients

  • Crab cake

    • 1 pound Maryland crab meat or other (jumbo) lump crab meat
    • 1cup of Japanese breadcrumbs
    • 1/2 cup whole milk
    • 1 egg yolk
    • 1/2 tbsp. Dijon mustard
    • 1/4 tsp. Worcestershire
    • 1 tbsp. minced parsley
    • Salt and pepper to taste
    • 1 cup of wondra or all-purpose flour (for dusting only)
    • Vegetable and small chunk of butter to cook with
  • Corn jalapeno salsa

    • Fresh corn kernels from 2 ears of corns
    • 1/4 cup of red onion
    • 1 tbsp of minced jalapeno (seeded)
    • 1 tbsp minced cilantro
    • Juice of 1-2 limes
    • Salt and pepper to taste
  • Herb aioli

    • 2 cups of mayo
    • Chives
    • Parsley
    • Juice of half lemon

Preparation

Baking Directions:

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