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:
- 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:
- 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.
- In a large saucepan heat oil, onion, and curry paste; cook and stir until onion is soft and transparent looking.
- Add coconut milk, ginger, reserved corn cooking liquid, and corn kernels. Heat through.
- 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
