Maryland Style Poblano Crab Cakes with Avocado Aioli and Jalapeno Corn Succotash

I love watching my garden grow. My kids do too. Even the baby knows the time of day when we go out and check to see how all of our vegetables are growing.

He's a great helper, and he is the first to pick the peppers and pull off the tomatoes just before dinner prep. Although, I admit, most of the time he eats the tomatoes before we can even get them back to the kitchen. That's my kind of kid! :)

 Tonight, I made Maryland Style Crab Cakes with a kick of heat for my husband. He loves all things spicy. The more he sweats the better he says the food is! I think that's a bit extreme, but I think a little heat is a good thing. These crab cakes are everything! I like crab cakes that are just Fresh Lump Crab meat with a tiny bit of filling. If you agree, then this recipe is for you!

 I paired the crab cakes with an avocado aioli keeping with the mexican profile. I use this on everything! It's great for a dip, even a dressing for salad. It's so versatile and my family LOVES avocado, so it's a staple in my fridge. The jalapeno corn succotash finishes the dish off perfectly.

Charred, grilled fresh corn off the cob, finely diced jalapeno peppers, sweet baby bell peppers, red onion, and a little a little queso fresco sauteed and plated beneath the scrumptious crab cakes.

 One of my favorite kitchen gadgets is this Alessi Vegetable Peeler. My mom gave it to me as a gift, and I love it. It works great, and is quite stylish in my modern kitchen. I thinly peeled carrot and zucchini, along with some fresh dill and parsley from my garden, tossed with a bit of extra virgin olive oil, salt and pepper, and laid it atop the crab cakes as a sweet finishing touch.

Yield: Makes 6 medium sized crab cakes, or 4 large.Author: @yogibaking

Maryland Style Poblano Crab Cakes with Avocado Aioli & Jalapeno Corn Succotash

prep time: cook time: total time:

Fresh lump crab cakes with a spicy twist.

ingredients:

Crab Cakes:

2 large eggs

2 1/2 Tablespoons Mayonnaise ( I use Spectrum Organic)

1 1/2 teaspoons dijon mustard

1 teaspoon Old Bay seasoning

1/4 teaspoon salt

1 teaspoon Worcestershire sauce

2 Tablespoons fresh chopped Parsley

1/4 cup finely diced celery

1-2 poblano chilis, stemmed, seeded, and finely diced 

1 pound fresh lump crab meat

1/2 cup panko breadcrumbs

Avocado Aioli:

 1 large avocado, halved and pitted

1 cup lowfat buttermilk

1/4 cup mayonnaise or greek yogurt

2 Tablespoons fresh chopped parsley

1 Tablespoon fresh chopped dill

1 Tablespoon fresh chopped chives

1 teaspoon minced garlic

1/2 teaspoon onion powder

1/2 teaspoon fresh lime juice

1/2 teaspoon salt or to taste

pepper to taste 

Jalapeno Corn Succotash:

4 cups fresh corn cut off the cob

2 cups of baby red & yellow sweet bell peppers finely chopped

1/2 cup chopped onion

1 jalapeno stemmed, seeded, and finely diced

2 Tablespoons fresh basil, chopped

salt and pepper to taste

2 Tablespoons Extra Virgin Olive Oil ( I use Colavita)

2 Tablespoons butter

1/4 cup heavy cream

1/2 cup queso fresco

*Peel Carrots & Zucchini. Add a few sprigs of fresh chopped dill & parsley. Add 1/4 teaspoon fresh extra virgin olive oil, salt and pepper. 

instructions:

Crab Cakes:

Spray a baking sheet with olive oil spray. Combine the mayonnaise, dijon mustard, worcestershire, eggs, old bay, salt, celery, and parsley in a large bowl and mix. Add the lump crab meat and panko. Gently fold them together, do not overmix or shred the crab meat. Shape into 6 medium sized crab cakes or 4 large. Place on the baking sheet and refrigerate for 1 hour until cold and set. 

Preheat a large skillet on medium heat with a few Tablespoons of olive oil or canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown (4-5 minutes per side).

***Oven Option: Preheat oven to 400F and place baking sheet in the middle rack of oven and bake for approximately 15 minutes or until golden brown on top and bottom and crab cake middle internal temp of 160F. 

Avocado Aioli:

Add all ingredients to food processor and process until smooth. Store in mason jar in refrigerator for up to 1 week. May reduce amount of buttermilk if a thicker consistency is desired. 

Jalapeno Corn Succotash:

Add butter and olive to skillet along with onion and sautee until tender. Add chopped vegetables (corn, peppers) and sautee for 5-10 minutes. Mix in the fresh basil. Add the cream and combine. Cook for 5 more minutes until thickened. Season with salt and pepper.  Remove from heat and toss the queso fresco in and mix. 

Plating:

Spoon the Jalapeno Corn Succotash onto plate. Top with Crab Cakes. Add the Peeled Carrot & Zucchini mixture. Drizzle with Avocado Aioli. 

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