Blackened Crab Cake with Rock Shrimp Cream Corn and Tomato Jam
By: Meaghan Collier
Updated: April 11, 2012
Ingredients:
1 cup lump crab
1 celery stick
2 cups corn
1 green onion
1-2 cups dried bread crumb
1 lemon
1 Blackening Season
4-6 Rock Shrimp
1/2 cup ham
1/2 cup heavy cream
1 mixed cheese
Directions
Add lump crab, onion, half corn, celery, juice of one lemon, 1 T mayo, and blackening season. Mix well and form cake mold. Sear in hot pan 2-3 minutes each side until golden brown. Add rock shrimp, remaining corn, cheese and cream to saute pan. Cook until thick and creamy. Plate cream corn, top with crab cake and tomato jam.
