One-Pan Crab Cakes with Roasted Corn and Old Bay Fries

Name: One-Pan Crab Cakes with Roasted Corn and Old Bay Fries
Yield: Serves 4
Ingredients: 1 pound, fresh crabmeat, picked over for shells; 1/4 cup, panko bread crumbs; 3 , scallions, minced; 1 , large egg; 2 tablespoons, mayonnaise; 1 tablespoon, Dijon mustard; 1/8 teaspoon, cayenne pepper; 1 tablespoon, unsalted butter; , Tartar sauce; 4 ears, corn, kernels cut from cobs; 1 , onion, chopped; 1 , red bell pepper, stemmed, seeded, and cut into ½-inch pieces; 1/4 cup, extra-virgin olive oil; 2 , garlic cloves, sliced thin; , Salt and pepper; 2 , russet potatoes, unpeeled, each cut lengthwise into 8 equal wedges; 1 1/2 teaspoons, Old Bay seasoning; 2 tablespoons, chopped fresh basil; 2 teaspoons, lemon juice

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Appears in Cook's Country June/July 2018

Main Courses

Fish & Seafood

This gratifying one-pan meal—crab cakes, roasted corn, and seasoned wedge fries—tastes like the best of summer.

SERVES4

TIME1¼ hours

One-Pan Crab Cakes with Roasted Corn and Old Bay Fries

WHY THIS RECIPE WORKS

For a Maryland-style crab cake with just a little binder and a lot of sweet, plump, tender crabmeat, we first had to pick the right seafood. Tasters preferred either freshly picked and cooked crabmeat (expensive and delicious) or pasteurize...

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