Name: One-Pan Crab Cakes with Roasted Corn and Old Bay Fries
Total time: 1 h 15 min
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

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

By Cecelia Jenkins

Published on April 23, 2018

Time

1¼ hours

Yield

Serves 4

Ingredients

Crab Cakes

1 pound fresh crabmeat, picked over for shells¼ cup panko bread crumbs 3 scallions, minced1 large egg 2 tablespoons mayonnaise 1 tablespoon Dijon mustard ⅛ teaspoon cayenne pepper 1 tablespoon unsalted butter Tartar sauce

Corn and Potatoes

4 ears corn, kernels cut from cobs1 onion, chopped1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces¼ cup extra-virgin olive oil 2 garlic cloves, sliced thinSalt and pepper 2 russet potatoes, unpeeled, each cut lengthwise into 8 equal wedges1 ½ teaspoons Old Bay seasoning 2 tablespoons chopped fresh basil 2 teaspoons lemon juice

Before You Begin

Buy crabmeat (either fresh or pasteurized) packed in plastic containers in the refrigerated section of your grocer's fish department. We do not recommend canned crabmeat. Be sure to use a heavyweight rimmed baking sheet; our favorite is the Nordic Ware Baker's Half Sheet. We like Ian's Panko Breadcrumbs, Original Style.

Instructions

for the crab cakes

Line plate with triple layer of paper towels. Transfer crabmeat to prepared plate and pat dry with additional paper towels. Combine panko, scallions, egg, mayonnaise, mustard, and cayenne in bowl. Using rubber spatula, gently stir in crabmeat until combined. Discard paper towels. Divide mixture into 4 equal portions (about ½ cup each). Shape portions into tight balls, then shape balls into cakes measuring about 1 inch thick and 3 inches wide (cakes will be delicate). Transfer cakes to now-empty plate and refrigerate until ready to use.

for the corn and potatoes

Adjust oven rack to lower-middle position and heat oven to 475 degrees. Toss corn, onion, bell pepper, 2 tablespoons oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Transfer corn mixture to one half of rimmed baking sheet.

In now-empty bowl, toss potatoes, Old Bay, and remaining 2 tablespoons oil together. Arrange potatoes cut side down in single layer on empty half of sheet. Bake until corn mixture is just softened and potatoes are lightly browned on bottom, about 15 minutes.

Remove sheet from oven. Using metal spatula, clear section in middle of sheet by pushing potatoes into pile at 1 end of sheet and corn mixture into another pile at opposite end of sheet. Place butter on now-empty middle section of sheet and use metal spatula to evenly distribute. Using spatula, gently place crab cakes on middle section of sheet. Return sheet to oven and bake until crab cakes are golden on bottom and potatoes are tender, about 20 minutes.

Transfer sheet to wire rack. Stir basil and lemon juice into corn mixture and season with salt and pepper to taste. Flip crab cakes browned side up. Serve with tartar sauce.