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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Crab Cakes with Charred Corn and Tomato Salsa and Poblano Aioli Recipe

Brought to you by Fairview Inn

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Cook Time: 35 min
Yield: 4 servings

Ingredients:
1 lb crab meat, lump
1/4 cup mayonnaise
1 egg, beaten
1 tbsp Creole mustard
1 tbsp lemon juice, fresh
2 tsp Old Bay Seasoning
1 tbsp cilantro, minced
1 tsp garlic, minced
2 tsp shallots, finely chopped
1 tbsp horseradish
2 tbsp yellow & red bell pepper, diced
dash of hot sauce
salt & pepper to taste
panko bread crumbs to bind about 1/2 cup or more

Charred Corn and Tomato Salsa:
4 ears of yellow sweet corn
1 cup Roma tomatoes, diced
1 shallot, small dice
1 tsp garlic, minced
2 tsp apple cider vinegar
2 tbsp olive oil
2 tbsp cilantro, chopped
salt and pepper to taste

Poblano Aioli:
2 poblano peppers
1 tbsp lime juice
1 tbsp garlic
1 tbsp shallots
2 tbsp cilantro
2 cup mayonnaise
salt and pepper

Instructions:
Mix everything in a large stainless steel bowl, except for breadcrumbs. Add the panko last. Form into 4 ounce cakes; lightly dredge in cornmeal and saute, with a little olive oil over medium heat. Brown on each side and finish in the oven at 400 degrees F for 5 minutes.

Charred Corn and Tomato Salsa:
Shuck and clean the corn, roast the corn over an open flame. (gas stovetop, grill, etc.) Place the corn into a ziplock bag to "sweat" for 30 minutes. In the meantime mix the remaining ingredients in a stainless steel bowl. Scrape the corn off the cobb with a knife,, add the corn to the tomato mixture and mix well.

Poblano Aioli:
Prepare the peppers the same as the corn. Peel the skins off the peppers and place in a food processor, along with remaining ingredients and pulse until smooth.

Place the corn relish around a small plate, place some baby spinach in the middle of the plate and the crab cake on top of the spinach. Place 1 tablespoon of aioli on top of crab cake.