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Midwest Crab Corn Cake Soup by Bridget Lottman
Midwest Crab Corn Cake Soup by Bridget Lottman

Midwest Crab Corn Cake Soup

in the kitchen with… September/October 2021
Ingredients
Crab Cakes:

10 ounces canned crabmeat (from a 15-ounce can)
1 green onion, chopped
1 teaspoon curry paste
2 eggs, lightly beaten
2 tablespoons mayonnaise
1 cup corn
1 cup crushed Club crackers
1 teaspoon fresh lime juice
Salt and black pepper to taste
Oil for frying

Corn Broth:

6 ears corn, cooked
2 bay leaves
2 tablespoons olive oil
¼ cup finely chopped sweet onion
3 tablespoons green curry paste
1 15-ounce can coconut milk
1 tablespoon grated fresh ginger
1 cup corn cooking liquid
5 ounces canned crabmeat (remainder of 15-ounce can)
½ of a jalapeño pepper, finely sliced

Instructions
CRAB CAKES:
  1. Thoroughly mix together all crab cake ingredients. Form into ¼-inch-thick patties. Heat oil in pan. Fry patties until golden brown on each side.
CORN BROTH:
  1. Remove corn kernels from cobs. Place the cobs in a stockpot with water just covering the cobs; add bay leaves. Cook 30 minutes. Remove cobs and bay leaves; reserve 1 cup of corn cooking liquid.
  2. In a large saucepan heat oil, onion, and curry paste; cook and stir until onion is soft and transparent looking.
  3. Add coconut milk, ginger, reserved corn cooking liquid, and corn kernels. Heat through.
  4. Add crabmeat to the soup. Heat crab cakes; place on top of soup and add the warmed crab cakes to the top. Garnish with jalapeño slices. Makes 4 to 6 servings.

Recipe courtesy Bridget Lottman

Print Recipe
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