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Crab Croquettes & Creamed Corn Print Email

The ultimate creamed corn topped with crab cakes, also great with grilled salmon, halibut or scallops.

8 large ears Colorado Sweet Corn
1 cup half & half - separated
1/4 cup butter, melted
1 cup heavy cream
1/8 tsp cayenne
white pepper and sea salt to taste

4 Tony's prepared Crab Cakes - or a crab cake recipe follows
1/2 cup panko bread crumbs
butter, olive oil or a combination - for sautéing

Garnish: 1/2 bunch green onions, minced; one tomato, peeled, seeded and chopped

Creamed Corn:
Cut kernels from corn. Using the back of a knife, scrape the cob to extract the milk and add to the corn. Divide corn into two batches. Puree two cups of the corn with 1/2 cup half & half. Melt butter in a saute pan, add pureed corn, remaining corn kernels, cream, remaining half & half, cayenne, and salt to taste. Simmer until thickened.

Crab Croquettes:
Reshape Tony's Crab Cakes into smaller croquettes or patties and roll in panko crumbs. Saute in a heavy skillet with butter, olive oil or a combination - cooking until nicely browned on each side.

Separate creamed corn into attractive flat bowls, topping each with a browned Crab Croquette. Garnish with chopped green onion and tomatoes.

Serve with a brisk, fruity to off-dry white wine. Also delicious with seared scallops, salmon, or halibut. Serves 4-6 as a main course, 12 plus as an appetizer / first course - Chef Mick (Michaelangelo) Rosacci, --

Crab Cake Recipe
2 slices dried bread, crusts removed
2 TBS milk
1 TBS mayonnaise
1 TBS Worcestershire sauce
1 TBS Parsley Flakes
1 TBS baking powder
1 tsp Old Bay brand seasoning
1/4 tsp salt
1 egg, beaten
1 pound fresh lump crab meat

Break bread into small pieces and moisten with milk. Add remaining ingredients and combine well.
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