Baltimore is all about crabs year round, but especially in the summer. When the Maryland Blue Crab hits peak season people go absolutely crazy for these crustaceans. Personally, crab isn’t my favorite thing in the world, but when I see a recipe that is going to bring out the sweetness of the crab and of course add a little bit of heat, I am all for giving it a try. So, I’ve partnered with Soul Food Sessions to share their Charred Corn Crab Cake with Watermelon Rind Slaw recipe that will be served at their event on July 29th in Baltimore as part of The Table is Set: A four-city tour served with Coke.
If you’re unfamiliar with Soul Food Sessions, they’re a movement to acknowledge and support people of color in the culinary arts, restaurant and hospitality industries, and beverage services.
I’ve included the Charred Corn Crab Cake recipe below and the best thing about it is all of the ingredients can be picked up at your local Harris Teeter, including a Coke Life. This soda has fewer calories than a traditional coke but it still maintains that sweetness that I know and love. It’s the perfect accompaniment to the crab cake and watermelon rind slaw.
Charred Corn Crab Cakes with Watermelon Rind Slaw
This crab cake will be served on July 29th as a part of The Table is Set: A four-city tour served with Coke.
Charred Corn Crab Cakes
- 1 Carrot diced
- 1 Cup Scallions chopped
- 1 Large Red Bell Pepper diced
- 2 TBSP Butter
- 2 Cobs of White Corn
- 1 Pound Lump Crab
- 1 Cup Mayonnaise
- 1/3 Cup Sugar
- 1/2 Lemon Juiced
- 1 Cup Panko Bread Crumbs
- Parsley for garnish
- 1 TBSP Olive Oil
Watermelon Rind Slaw
- 1/2 Small Watermelon
- Parsley chopped
- 2 TBSP Sweet Pepper Vinigrette
- Salt + Pepper to taste
- Coca-Cola Life
Dice your carrot, scallions, and red pepper then sweat in a sauté pan with butter until tender
Char the corn- place the cobs on direct flame of the stove burner (or on the grill) to char the outside. Once it's lightly charred, cut off the kernels and add to cooked vegetables. Set aside to cool.
In a mixing bowl, add the vegetable mixture to crab meat and lightly mix with a spatula. Avoid breaking up the large chunks of crab.
In a small mixing bowl, combine mayonnaise, Sriracha, sugar, and lemon juice. Then slowly fold into the crab mixture and add bread crumbs.
Use an ice cream scoop to form the crab cake in your hand and flatten to 1 1/2 inch discs. Refrigerate for 20 minutes.
While the crab is chilling, begin to prepare the Watermelon Rind Slaw. Cut rind from watermelon, leaving very small layer of melon (mostly white with a little pink) on rind. Set melon aside.
Use a box grater to shred rind to resemble consistency of slaw. Season with salt and pepper to taste. Add chopped parsley and toss with vinaigrette. Set aside.
Remove the crab cakes from the refrigerator and preheat the oven to 350 degrees.
Heat olive oil in a medium sauté pan. Sear 6 to 7 crab cakes until crispy (about 2 minutes each side). Once seared, place on middle rack of oven and bake 10 minutes.
Plate slaw and crab cakes side by side. Set aside extra sweet pepper vinaigrette for dip / plate garnish.
Serve and enjoy with a Coca-Cola Life.
Click here to purchase tickets to The Table is Set: A four-city tour served with Coke on 7/29/18.
While I was compensated by Soul Food Sessions for sharing this recipe, all views stated here are my own.
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