Southern Grill Dinner: Carolina Crab Cakes with Smoky Collard Greens and Sweet Corn Maque Choux

Allergens

Shellfish (Crab), Eggs (Mayonnaise)

Ingredients

• 1 lb fresh lump crabmeat
• 2 cups panko breadcrumbs
• 1/2 cup mayonnaise
• 1/4 cup finely chopped green onions
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay Seasoning
• 1/2 teaspoon hot sauce
• Salt and pepper to taste
• 6 cups collard greens, stemmed and chopped
• 2 tablespoons bacon grease or olive oil
• 4 cups fresh corn kernels
• 1/2 cup heavy cream
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/4 cup chopped parsley
• 2 tablespoons unsalted butter, softened
• Lemon wedges for serving

Instructions

1. In a large bowl, combine crabmeat, 1 cup panko breadcrumbs, mayonnaise, green onions, Dijon mustard, Old Bay Seasoning, hot sauce, salt, and pepper. Mix gently until combined. Shape into 4 patties and coat with remaining panko breadcrumbs.
2. Heat a grill or grill pan to medium high heat. Cook crab cakes for 3 4 minutes per side, until golden brown and heated through. Set aside.
3. In a large pot, bring water to a boil. Blanch collard greens for 1 minute, then drain and immediately plunge into ice water. Drain and pat dry.
4. Heat bacon grease or olive oil in a large skillet over medium heat. Add blanched collard greens, cover, and cook until tender, about 5 minutes. Season with salt and pepper.
5. In another skillet, melt butter over medium heat. Add corn kernels, heavy cream, smoked paprika, cayenne pepper, salt, and pepper. Cook until heated through, about 5 minutes. Stir in chopped parsley and remove from heat.

Chef’s Insight

The key to perfect crab cakes is using fresh, high-quality lump crabmeat.

Notes

This recipe is inspired by the famous crab cakes from the beachside shacks of the Carolina coast.