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

Author Bridget Lottman

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 from Bridget Lottman.