Herbed Crab Cakes with Sweet Corn Sauce

Herbed Crab Cakes with Sweet Corn Sauce, above left, is one of the many delightful dishes served at Basin Harbor.

Herbed Crab Cakes with Sweet Corn Sauce
Makes 8 to 10 servings
  • ¼ cup mayonnaise
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • ½ tablespoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • 20 saltine crackers, crushed
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 pound fresh lump crabmeat, picked free of shell
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Sweet Corn Sauce (recipe follows)
  • Garnish: sliced tomato, arugula, red swiss chard
  1. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together mayonnaise, egg yolks, mustard, Worcestershire, and Old Bay. Stir in crushed crackers, chives, parsley, and dill. Gently fold in crabmeat. Shape mixture into 16 patties, and place on prepared pan. Cover and refrigerate for at least 8 hours or up to 2 days.
  3. In a large nonstick skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add half of crab cakes; cook until golden brown, 2 to 3 minutes per side. Remove from skillet, and keep warm. Repeat procedure with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining crab cakes.
  4. Spoon warm Sweet Corn Sauce onto serving plates. Top each with 2 crab cakes. Garnish with tomato, arugula, and chard, if desired.

Sweet Corn Sauce
Recipe type: Adapted from a recipe from the Basin Harbor resort in Vermont
Makes approximately 1½ cups
  • 2 tablespoons butter
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • ¼ cup dry white wine
  • 3 sprigs fresh thyme
  • 2 cups fresh corn kernels
  • 2 cups chicken broth
  • ½ cup heavy whipping cream
  • 1 teaspoon chopped fresh thyme
  • ⅛ teaspoon Old Bay seasoning
  1. In a large skillet, melt butter over medium heat. Add onion and garlic; cook for 5 minutes. Gradually stir in wine; add thyme sprigs. Cook until wine is reduced by half, about 2 minutes. Add corn and broth; bring to a boil. Reduce heat and simmer until corn is tender, about 10 minutes. Discard thyme sprigs.
  2. In the container of a blender, pour corn mixture. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Process until mixture is almost smooth. Strain mixture through a fine-mesh sieve into same skillet, discarding solids.

Discover the charms of Basin Harbor in the July/August 2019 issue of Victoria magazine.

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