Marianne Martinez
Crab cakes are a delicious treat and can be cooked in a variety of ways, including pan-frying. Pan-fried crab cakes are a popular choice, with many recipes available online. Crab cakes are usually made with crab meat, eggs, breadcrumbs, and various seasonings, shaped into patties, and then cooked. The crab meat is often a mix of fresh lump crab meat and crab cakes can be served with a variety of sauces, such as tartar sauce, remoulade, or hot sauce. Pan-frying is a common method for cooking crab cakes, and it is said to produce a crispy, golden brown exterior with a minimal amount of fat. Crab cakes can also be cooked in an air fryer, baked, broiled, deep-fried, or sautéed.
Pan-fried crab characteristics
| Characteristics | Values |
|---|---|
| Crab type | Dungeness, Blue crab |
| Meat type | Lump crab meat |
| Add-ins | Breadcrumbs, egg, green onion, mayonnaise, Old Bay seasoning, black pepper, mustard, Worcestershire sauce, lemon juice, garlic, dijon mustard, parsley, hot sauce |
| Oil type | Olive oil, canola oil, ghee, peanut oil |
| Butter type | Regular butter, ghee |
| Pan type | Cast iron skillet |
| Cooking time | 3-5 minutes per side |
| Colour | Golden brown |
| Serving suggestions | Lemon slices, tartar sauce, hot sauce, hollandaise sauce, toasted bun, side salad |
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What You'll Learn
Corn on the cob pan-fried
Corn on the cob can be cooked in a variety of ways, including boiling, grilling, steaming, and roasting. However, if you're looking for a quick and easy way to cook corn on the cob, pan-frying is a great option. Here's a step-by-step guide to achieving perfectly pan-fried corn on the cob:
Preparation:
Start by choosing fresh corn on the cob. Look for corn with a tight, outer green husk that is not dried out, and plenty of corn silk that is not black or slimy. Remove the husks and silk, and then rinse the corn. If you prefer, you can cut the corn in half to make it easier to manage in the pan.
Cooking:
For pan-frying corn on the cob, a cast iron skillet is recommended. You can also use a heavy-bottomed stainless steel skillet. Heat your skillet over medium-high heat, and add a tablespoon of olive oil or butter. You can also add some minced garlic and spices like smoked paprika, chilli powder, or cayenne pepper to the oil or butter for extra flavour. Once the oil is shimmering or the butter is melted, add the corn to the pan.
Cook the corn over medium-high heat for 2 to 2 and a half minutes, then use tongs to give each cob a quarter turn. Continue cooking and turning the corn every couple of minutes to ensure even cooking and to prevent burning. Cook the corn for a total of 8 to 10 minutes, or until all sides are nicely charred and seasoned.
Serving:
Once the corn is cooked to your liking, remove it from the pan and serve it with your favourite toppings. Some popular topping options include butter, salt, pepper, paprika, parmesan cheese, rosemary, mayonnaise, dill, and cotija cheese. You can also try a Mexican-style corn on the cob by brushing it with adobo sauce and sprinkling on some cotija cheese.
Tips:
- If you're using frozen corn, thaw it by running cold water over it in a colander before cooking.
- If you're using canned corn, simply drain and rinse it before adding it to the pan.
- Be careful when cooking corn on the cob at high temperatures as the kernels can pop and sizzle.
- Always use tongs to handle the corn cobs to avoid burns.
- Open windows and turn on the exhaust fan when cooking to prevent smoke and odours from building up in your kitchen.
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Smoky pan-roasted corn
A delicious and quick vegetarian side dish, this smoky pan-roasted corn on the cob recipe is perfect for a summer barbecue or dinner. With just five ingredients and 15 minutes of your time, you can create a flavourful and visually appealing dish that will impress your guests.
Ingredients:
- Four ears of fresh corn, shucked
- 1.5 tablespoons of olive oil
- 1 teaspoon of minced garlic
- 1 teaspoon of smoked paprika
- 0.5 teaspoons of seasoned salt
Method:
- Shuck the corn and set it aside.
- Heat the olive oil in a cast-iron skillet over medium-high heat for about a minute, until shimmering.
- Add the garlic and spices to the pan and heat for about 30 seconds, distributing the spices evenly across the bottom of the pan.
- Place the corn in the pan and cook over medium-high heat for 2 to 2.5 minutes.
- Turn each cob a quarter turn and continue cooking for another 2 to 2.5 minutes.
- Move the cobs around the pan slightly to ensure they are coated in the spices.
- Repeat steps 5 and 6 until all four sides of the corn are cooked and nicely seasoned. This will take about 8 to 10 minutes in total.
- Serve the corn with your favourite toppings. Some popular options include butter, salt, compound butter, cayenne pepper, chilli powder, sugar, lime juice, cumin, and cotija cheese.
Tips:
- If your corn cobs are too large for your pan, simply cut them in half before roasting.
- Use tongs to easily rotate the corn in the pan and ensure even cooking on all sides.
- If you don't have access to fresh corn, you can also use frozen corn kernels.
- For a Southern-style twist, try adding some bacon to the pan before cooking the corn in the bacon fat.
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Pan-fried corn with butter and pepper
Ingredients:
- Corn (fresh, canned, or frozen)
- Butter
- Salt
- Pepper
- Oil (optional)
Method:
First, prepare your corn. If using fresh corn, cut the kernels off the cob and scrape any remaining corn and liquid into your pan. If using canned or frozen corn, ensure that you drain and pat it dry before adding it to the pan.
Next, heat a large, heavy-duty skillet or frying pan over medium-high heat. You can use a non-stick or stainless-steel pan, or a cast-iron skillet. If desired, add a little oil to the pan to heat up.
Now, add 2 tablespoons of butter to your pan. Spread the butter around the pan until it is melted and foamy. Then, add your corn. For fresh corn, add 2 cups of kernels to the pan. If using canned or frozen corn, add enough to form an even layer in the pan.
Cook the corn, stirring occasionally, for around 15-30 minutes. Lower the heat if necessary to prevent the butter from burning. You want the corn to be tender and slightly caramelized, with a light golden colour.
Finally, season your corn. Add salt and pepper to taste, and stir through. You can also add a dash of cream or milk to make the dish extra creamy, and a sprinkle of fresh herbs for colour and flavour.
And that's it! A simple, tasty, and quick side dish to accompany burgers, fried chicken, or any other grilled food. Enjoy!
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Pan-fried corn in salads
Pan-fried corn is a versatile dish that can be used in various recipes, including salads. Here are some tips and ideas for incorporating pan-fried corn into delicious and nutritious salads:
Pan-Roasted Corn and Tomato Salad:
This salad is a perfect blend of sweet corn and juicy tomatoes, tossed with fresh herbs and a tangy lime dressing. Start by pan-roasting the corn in a skillet over medium-high heat until it starts to brown. You can also add bacon to the skillet for extra flavour. Combine the roasted corn with chopped tomatoes, avocado, cilantro, and lime juice. Season with salt and pepper to taste. This salad is best enjoyed during the summer when tomatoes and corn are in season.
Mexican Corn Salad:
Inspired by the famous Mexican street corn "Esquites", this salad is a crowd-pleaser. Start by pan-frying corn kernels in butter and garlic until golden brown. Add in the parmesan, mayonnaise, sour cream, and lime juice, mixing well. Finish with fresh coriander/cilantro, onion, and jalapeño for a spicy kick. Serve this salad as a side dish at summer BBQs or Mexican-themed dinners.
Pan-Fried Corn and Greens Salad:
For a healthier option, combine pan-fried corn with sautéed greens such as Swiss chard or spinach. Add in some bacon or prosciutto for a savoury touch. Top with sliced avocado and a simple vinaigrette dressing. This salad is a great way to get your daily dose of vegetables and can be served as a light lunch or side dish.
Southern Fried Corn Salad:
A classic Southern fried corn salad typically includes corn, bacon, and milk. Start by frying bacon in a pan, then add the corn kernels and milk, stirring occasionally until the corn is tender. You can also add in some diced onion and fresh herbs such as basil or cilantro. This salad is perfect for those who prefer a creamy and savoury dish.
Tips and Variations:
- You can use fresh, frozen, or grilled corn for these salads.
- Experiment with different types of cheese, such as feta, goat cheese, or Cotija (Mexican cheese).
- Add a touch of heat with chilli powder, paprika, or jalapeños.
- For a heartier salad, include grilled chicken or lamb kabobs.
- To make the salad more filling, add cooked pasta or roasted vegetables.
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Storing fried corn
If you don't plan on eating your corn within two days of frying it, you can freeze it. Freezing corn is a fairly simple way to prolong this delicious food. There are a few different ways to freeze corn:
Shuck and Freeze
This is the easiest method. Simply shuck the ears, remove the silk, and place the ears into appropriately-sized freezer bags. Try using a produce brush under running water to help you get all the silk off the corn ears. Make sure to remove any excess air from your bags of corn, label them with the date, and put them in your freezer.
Blanch and Freeze
This freezing method requires the extra step of blanching the ears before storing them. Blanching slows down the enzymatic reactions inside the kernels that result in a loss of flavor, colour, and texture. To blanch corn, bring a large pot of water to a boil and drop the shucked, clean ears into it. Let the ears remain in the pot for six to ten minutes, depending on their size. Promptly remove the ears and place them into a tub or sink filled with ice water. After they're cool, set them on a dry surface. The ears should be fully dry before you place them into freezer bags without excess air, and then put the bags in your freezer.
Flash Freeze
You can flash freeze the whole ears of corn or cut kernels on a baking sheet before placing them in a plastic bag to prevent them from sticking together.
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Frequently asked questions
You can use butter, oil, or a combination of both. Butter adds flavour, while oil helps achieve a higher smoking point. If you want to avoid dairy, use oil.
You will need crab meat, egg, breadcrumbs, and seasoning. For the seasoning, you can use mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, hot sauce, and parsley. You can also add onion and garlic.
Fry each crab cake for 3-5 minutes on each side or until they are golden brown. As the pan gets hotter, it will take less time to fry.
