Robert Irvine's Crab Cakes with Grilled Corn Relish

Lump crab cakes with minimal filler, pan-seared golden and served over a smoky-sweet grilled corn relish.

Ingredients

• 1 pound lump crabmeat, picked over for shells
• 1/3 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 3/4 cup panko breadcrumbs
• 3 tablespoons vegetable oil
• 2 ears corn, grilled and kernels cut off
• 1/2 red bell pepper, finely diced
• 2 tablespoons finely diced red onion
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper

Directions

1. In a bowl, gently combine the mayonnaise, egg, Dijon, Old Bay, lemon juice, and parsley.
2. Fold in the crabmeat and panko, being careful not to break up the lumps. Form into 8 cakes and chill 15 minutes.
3. Make the relish: toss the grilled corn, bell pepper, red onion, vinegar, and olive oil; season with salt and pepper.
4. Heat the vegetable oil in a large skillet over medium-high heat. Sear the crab cakes until golden and heated through, 3 to 4 minutes per side.
5. Spoon the corn relish onto plates and top with the crab cakes.

Notes

Adapted from Robert Irvine’s crab cakes with grilled corn relish on Food Network.