In Maryland, crab season is practically a holiday. While Maryland blue crabs are enjoyed year-round, summer is when people really start going all in on crab feasts, crab cakes, and anything else that showcases this local favorite.
I’ll admit that crab isn’t always the first thing I reach for. But when a recipe highlights the natural sweetness of crab while adding bold flavors and a little heat, I’m completely on board.
That’s exactly why I was excited to partner with Soul Food Sessions to share their recipe for Charred Corn Crab Cakes with Watermelon Rind Slaw. This dish was created for their event “The Table is Set: A Four-City Tour Served with Coke,” which made a stop in Baltimore on July 29th.
Charred Corn Crab Cakes with Watermelon Rind Slaw
About Soul Food Sessions
If you’re unfamiliar with Soul Food Sessions, they’re a movement dedicated to supporting and celebrating people of color in the culinary, hospitality, and beverage industries.
Through events and collaborations with chefs around the country, they bring attention to diverse voices in the food world while creating memorable dining experiences.
Chopped Vegetables
Fresh Ingredients and Bold Flavors
One of the things I love about this recipe is that it combines classic Maryland crab cake flavors with a few unexpected twists.
The charred corn adds a smoky sweetness, while the watermelon rind slaw provides a crisp, refreshing contrast to the richness of the crab cake.
Even better, all of the ingredients can be found at your local grocery store — including a Coca-Cola Life, which pairs nicely with the sweet and savory flavors of the dish.
Crab and Vegetable Mixture
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.
Ingredients
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
Beverage Pairing
- Coca-Cola Life
Instructions
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Dice your carrot, scallions, and red pepper then sweat in a sauté pan with butter until tender
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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.
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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.
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In a small mixing bowl, combine mayonnaise, Sriracha, sugar, and lemon juice. Then slowly fold into the crab mixture and add bread crumbs.
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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.
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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.
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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.
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Remove the crab cakes from the refrigerator and preheat the oven to 350 degrees.
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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.
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Plate slaw and crab cakes side by side. Set aside extra sweet pepper vinaigrette for dip / plate garnish.
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Serve and enjoy with a Coca-Cola Life.
Crab Cake on the Skillet
If you’re interested in attending events like this, you can learn more about 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.
For more drool worthy pictures, follow me on Facebook or Instagram.
More Recipes from My Kitchen
If you enjoy cooking at home, you might also like some of the other recipes I’ve shared from my kitchen:
- The chocolate souffle you can make at home
- Spicy peach margarita
- Powerhouse chicken and veggie sandwich
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Charred Corn Crab Cakes with Watermelon Rind Slaw
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Categories: My Kitchen, Restaurant Reviews