Corn Crab Cakes with Corn Succotash

The cake: What is your perfect crab cake? Do you like it bready? Meaty throughout? Baked, or fried?  Spicy sauce or tartar sauce? So many options when it comes to crab cakes! I prefer a meaty cake, with a crispy coating and spicy sauce on the side. This recipe has been one of my favorites for a long time. It was passed to me by my mom, and I have only made minimal changes like leaving out the celery and adding 1/2 cup of crushed saltines into the mixture, rather than 1/4 cup.

Find the recipe here: Corn Crab Cakes by Sheila Lukins & Julee Rosso

The sauce: This spicy cajun remoulade from Whole Foods is everything! I have tried many, but this one is definitely our favorite. Find the Cajun Remoulade here.

The side: As for the succotash.. it is such a refreshing and colorful side. I think it is one of the most underrated sides out there, to be honest! You can pack so much flavor, yet it is low in sodium and cholesterol. The beans are packed with fiber, and zucchini is a great source of vitamin C. When you are looking for something light, but delicious, succotash is a great option! Here is how I made mine:

Ingredients:
Half of a red pepper, chopped
Half of an orange pepper, chopped,
2 garlic cloves, minced
1/2 yellow (or white) onion, chopped
1 zucchini, chopped into cubes
1 11 oz can of sweet corn, drained
1/2 cup fresh pineapple, chopped
1 can of small white beans
1 tbs olive oil
2 tbs butter, divided
Salt and pepper, to taste

Directions:
Rinse and drain beans. Pour into small sauce pan with one can full of water added to the pan. Simmer on low for about 8 minutes, then drain and set aside.

In a large saute pan, heat olive oil and 1 tbs of butter on medium low heat. Add in peppers, garlic, onion, and zucchini. Allow them to cook for about 4 to 5 minutes, stirring every so often. Lower heat, mix in the corn, and beans and continue cooking for another 5 minutes, being sure the zucchini is tender. Add in the butter, salt and pepper and stir until combined. Lastly, remove pan from heat, stir in pineapple and place into a serving bowl.

As for Everett, he certainly approved of this dish. As discussed in one of my previous posts, I started giving both of my kids everything that we eat, starting at a young age. He devoured this crab cake and succotash (no spicy sauce for him lol). Seriously, his plate was empty by the time we all finished! I love seeing them enjoy food, real food!