One-Pan Crab Cakes with Roasted Corn and Old Bay Fries
This gratifying one-pan meal—crab cakes, roasted corn, and seasoned wedge fries—tastes like the best of summer.
Why This Recipe Works
For a Maryland-style crab cake with just a little binder and a lot of sweet, plump, tender crabmeat, we first had to pick the right seafood. Tasters preferred either freshly picked and cooked crabmeat (expensive and delicious) or pasteurized crabmeat (less expensive but longer-lasting) from the grocer's seafood counter—not the shelf-stable canned stuff. For the cakes, blotting away the excess moisture ensured that they weren't wet and dense. Mixing in mayonnaise added richness, Dijon mustard and a pinch of cayenne added tanginess and gentle heat, and minced scallions added fresh, subtle onion flavor. A little panko and an egg bound the cakes together without making them stiff or gummy. Potatoes cut into wedges and tossed with a bit of oil and Old Bay seasoning filled half a rimmed baking sheet, and a mixture of fresh corn kernels and chopped red bell pepper and onion took up the other half. Once the vegetables had softened, we pushed them to the sides and added the crab cakes to the middle to cook while the fries and corn mixture finished roasting. For a final flourish, we flipped the cakes browned side up and added a squeeze of lemon and a sprinkling of basil to the corn for brightness.