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Crab Cake Taco

Crab Cake Taco

Yield: 18-24 servings.

24 3-oz. Maryland Style Crab Cakes, cooked to package directions
6 ears of corn
3 Tbsp. olive oil
2 Tbsp. butter
1 large Vidalia or sweet onion, diced fine
2 Tbsp. minced garlic
1/4 cup champagne or apple cider vinegar
1/4 cup sugar
to taste, sea or kosher salt
to taste, fresh ground black pepper
1/2 bunch basil, rough-chopped or chiffonade

Blanch and roast corn in a 400°F oven (or grill it); remove from the ear. In a large sautè pan over medium-high heat, heat oil and butter together until very hot, almost to smoking. Add onions and sautè quickly until translucent, stirring constantly. Add the corn and garlic and sautè for two minutes more. Stir in the vinegar and bring to a simmer. Adjust the seasoning and sweetness with salt, pepper and sugar. Remove from heat and toss with the fresh basil. Serve with crab cakes, on a bed of lettuce or in crunchy tortilla shell. Use 2-3 Tbsp. per serving.