Ingredients Jump to Instructions ↓

  1. 3 ears corn

  2. 2 eggs

  3. 1 1/2 tablespoons flour

  4. Pinch sugar

  5. Pinch cumin (omit if making crabcakes)

  6. Pinch salt

  7. Cilantro pesto

  8. Broccoli pesto

  9. 1 tablespoon mayonnaise

  10. 1 tablespoon minced scallion, white part only

  11. 1 teaspoon capers

  12. 1 tablespoon chives

  13. 1/2 pound lump crabmeat, shells removed

  14. 1 cup broccoli florets

  15. 1/4 cup grated imported Parmesan cheese

  16. 1/4 cup grated sharp Cheddar cheese

  17. Tiny pinch mace

  18. Steam the broccoli. Refrigerate to cool, about 15 minutes.

  19. In a food processor or blender , make a dense paste by blending the broccoli, Parmesan, and Cheddar. Add the mace and process again to distribute it throughout the pesto.

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a rolling boil over high heat and plunge the corn into it. Cover, and when the corn returns to a boil, turn off the heat. Let the corn sit for 5 minutes.

  2. Using tongs, lift out the corn and rinse with cold water to cool. Scrape the kernels off the cob, and put them into the work bowl of a food processor . Add the eggs and flour, and process in short pulses until the mixture is still coarse in texture but even in color and well-combined. Stir in the sugar, cumin if making plain corncakes, and salt.

  3. Rub a little olive oil over the surface of a heavy nonstick pan or griddle, and heat until a bit of batter dropped on the surface bubbles in the center and browns on the bottom.

  4. If making plain corncakes, pour 3 tablespoons of batter into the pan or onto the griddle . When bubbles form on the surface and the bottom has browned, about 3 to 4 minutes, flip it over (using a nonmetallic spatula) to brown the other side, about 3 to 4 minutes more. Transfer to a warm plate and cover with foil to keep warm, and repeat until you've used up all the batter. Serve each corncake spread with one of the pestos and/or garnished with sour cream, yogurt cheese, and salsa, if you'd like.

  5. If making crabcakes, pour 3 tablespoons of batter into the pan or onto the griddle, and when bubbles form on the side and the bottom is lightly browned, about 4 minutes, place a generous spoonful of Crab Filling in the center.

  6. Cover the filling with another 3 tablespoons of corn batter . Using a nonmetallic spatula , carefully flip the corncake to cook the other side until brown, about another 4 minutes. Transfer the corncake to a plate and cover with foil to keep warm. Serve the crabcakes garnished with sour cream , yogurt cheese, alfalfa sprouts , cherry tomatoes , and/or slivers of ripe avocado In a bowl, combine the mayonnaise , scallion , capers, chives, and crabmeat. Stir well with a fork to blend the ingredients evenly. Refrigerate until ready to use Cilantro pesto: 1 cup minced fresh cilantro 1/4 cup grated imported Parmesan cheese 1/2 garlic clove , grated 1/2 cup nonfat or part-skim ricotta cheese 1 teaspoon fresh lemon juice 1/2 jalapeno pepper, roasted, peeled, and seeded Combine all of the ingredients in the bowl of a food processor or blender. Process to make a smooth, dense paste


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