This crab cake will be served on July 29th as a part of The Table is Set: A four-city tour served with Coke.
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.