Cooking with Wine

Make the Crab Cakes

The first step is to prepare the corn. Husk the corn and with a sharp knife, cut the kernels off the cob. Heat a skillet over medium heat and add 1 Tbsp of the butter. Add the corn and cover with a screen as the kernels will pop and fly out of the pan if you don’t have a screen. Cook for a few minutes until the corn gets some brown spots. Remove the corn to a bowl and set aside.

Next (or simultaneously) roast the poblano pepper. Roasting on an open flame of a gas stovetop or broiling in an oven work well. But do this until the poblano is black. Immediately place the poblano in a zip top bag or a container with a tight-fitting lid. Set aside for 10 minutes or until cool enough to handle. Peel the skin from the poblano (paper towels help with this process) then seed and dice small.

Ensure the crab you use has been drained well and patted dry. Extra moisture in the crabmeat is not beneficial to forming the crab cake. Then combine everything for the crab cakes to a bowl and mix well. Form the crab mixture into 6-8 small round patties.

Make the Pico de Gallo and Sauce

For both the Pico de Gallo and the cream sauce, combine the ingredients in separate small bowls and mix well. Set aside until the crab cakes are done.

Prepare the Crab Cakes

These can be made in batches – as you will want enough room to flip the cakes without damaging them. Heat a large skillet over medium heat and add 1 Tbsp of butter until melted. Then add the crab cakes and cook until a crust forms and browns – about 3-4 minutes. Gently and carefully flip each cake and cook another 3-4 minutes. Wipe down the pan, add the last Tbsp of butter and repeat with the remaining crab cakes. Serve with the Pico de Gallo and the cream sauce.