Crab Cakes over Fresh Grits

  • 6 Tablespoons-Unsalted Butter
  • 2 Each-Green Onion-sliced thin, whites separate from green stem
  • 2 Cloves-Garlic-chopped fine
  • 1 Each-Egg-beaten
  • ¼ Cup-Mayonnaise
  • To Taste-Kosher Salt/Black Pepper
  • 1/4 Cup-Panko Bread Crumbs
  • 1 Pound-Lump Crab Meat
  • To Dredge-Corn Meal

Fresh Grits

  • 3 Strips-Thick Cut Bacon-sliced into thin strips
  • 4 Ears-Corn on the Cob
  • ¼ Cup-Red Onion-fine dice
  • 2 Coves-Garlic-chopped fine
  • I Each-Jalapeno Pepper
  • To Taste-Kosher Salt/Black Pepper
  • ¼ Cup-Heavy Cream
  • 2 Tablespoons-Blue Cheese-crumbled, plus extra for garnish
  • 1 Tablespoon-Fresh Basil-chopped, plus extra for garnish
  • 1 Each-Roma Tomato-diced

Directions

  1. Warm a sauté pan over medium heat with 2 tablespoons of butter.
  2. When melted add green onion, garlic and cook for one minute and set aside to cool.
  3. Mix together egg, mayo, add cooled onion mixture, bread crumbs, mix well.
  4. Gently fold in crab to incorporate, try not to break up crab meat.
  5. Form into 6 patties and place in refrigerator for at least one hour, can be done a day ahead of time.
  6. For fresh grits, cut corn off cob and scrap cobs to remove tip of corn and starchy liquid.
  7. Warm a pot over medium high heat, add bacon and cook until slightly crisp.
  8. Remove bacon and drain on a paper towel lined plate.
  9. Add onion, garlic, jalapeno and corn, cook to soften onion about 2-3 minutes.
  10. Add salt/pepper, stir to incorporate and add cream.
  11. Warm cream through, about 3-5 minutes stirring frequently.
  12. Remove from heat and allow to cool too slightly.
  13. Place a small amount of cream/corn mixture in food processor/blender, pulse to start process.
  14. Puree corn/cream mixture until smooth.
  15. Place corn back in pan and add basil/blue cheese.
  16. Stir to melt and add a touch of cream if corn is too thick.
  17. Keep warm over low heat until ready to serve.
  18. Heat a non-stick pan to medium high heat and place corn meal in a plate.
  19. Dredge each crab cake in corn meal to coat top/bottom of cake.
  20. Add 2 tablespoons of butter and a splash of oil in non-stick pan to melt over medium high heat.
  21. Working in batches, four cakes, cook until golden brown on both sides.
  22. About 3 to 4 minutes per side, drain on a paper towel lined plate.
  23. Repeat with an additional 2 tablespoons of butter and remaining crab cakes.
  24. Ladle fresh grits on individual plates, top with crab cakes, garnish with basil, blue cheese, bacon and serve.