I love seafood, and it will forever be a favorite on my list. Even though I eat heavily plant-based and only have meat twice a week, it is nine times out of ten going to be seafood. My absolute favorite is crab, crab legs, crab pasta, and my all-time favorite is crabcakes. Whether I am ordering crab cake benedict for brunch or cracking open crab legs on an outdoor patio I'm a crab lover. Today I am going to share with you my secret weapon recipe for pan-seared crab cakes paired with curry corn okra.
Letsssssssss Goooo! By the way, I bought all of my ingredients at my local H-E-B
Ingredients (makes 9 crab cakes)
Cook Time ( 25 - 30 min)
Green onions - entire bundle
1 orange bell pepper
1/2 a large sweet onion
1 large brown egg
1 teaspoon of pink Himalayan salt
1 teaspoon of black pepper
1 teaspoon of garlic powder
1 teaspoon of smoked paprika
My favorite a teaspoon of Sabatino Tartufi Truffle Zest
Curry Corn Okra
Cook Time ( 10 - 15
1/2 bag of small frozen corn
8 - 10 okra pieces
1/2 a teaspoon of curry powder
1/4 a teaspoon turmeric powder
1/4 teaspoon of pink Himalayan salt
1/4 teaspoon of black pepper
1/2 teaspoon of garlic powder
12-14 inch skillet
2 paper plates
Heat resistant spatula
For the crab cakes take all of your ingredients and throw them in a large bowl and mix it up. Once everything is thoroughly mixed form your crab cakes into medium patties and place to the side onto your plates.
Grab your skillet and lightly drizzle it with olive oil and turn the stovetop onto medium heat around 45% (a little less than the halfway mark) and carefully begin to add your crabcakes.
Flip your crabcakes every 2 minutes to make sure they don't burn and cook evenly (use good judgment for flipping as time goes on). Withing 10 12 min your crab cakes should be cooked and ready to eat place them to the side and wrap them in foil to keep them hot.
Curry Corn Okra
Okra is a southern staple especially here in Houston, TX. I am all about elevating dishes so I knew I had to take my okra to the next level. I got this okra from my neighbor's backyard, they were promoting their garden on Nextdoor and I said ok let me go and grab some. I decided to put a middle eastern twist on my okra and infuse it with turmeric and curry flavors.
Drizzle your skillet with olive oil make sure the entire thing is coated.
Add your corn, okra, and all your seasoning.
Make sure you have your stovetop on medium heat as you did the crabcakes. Stir with a heat resistant spatula or spoon and drizzle more olive oil as needed.
Once you notice the corn and okra starting to brown add your fresh basil leaves and let it continue to simmer turn the heat down in between medium and low in order to avoid burning.
Plate your curry corn okra and add enjoy!
(Peep that seasoning!)
This dish is not only healthy and simple, but it is multifaceted and can be a dish for dinner, lunch, and even brunch to entertain guests or to devour yourself. This dish is a southern staple with a middle eastern twist. I topped the crab cakes with my favorite cilantro dressing from Trader Joes. See Below!
Let's take a look at the complete dish.
My only suggestion is to make this as soon as possible. Until then I will see you next time #GRUBITUP.