Updated: 11/17/2016 4:28 PM | Print Story |  Email

Corn Crab Cakes

Mystic Lake is a busy spot for Thanksgiving. A ton of food is made. Chef Erik from the Mystic Steakhouse will be cooking non-stop all day for guests. Some of the traditional foods have a unique flare. Emily went to Mystic to see how cranberry sauce or jam can used with Corn Crab Cakes for a delicious appetizer on the big day.  

Holiday Harvest Buffet
Call 952-445-9000 or book online. Payment will be collected when you check in for your dinner reservation at the Grand Ballroom.



4 pounds Lump Crab Meat, drained
½ cup Red onion, minced
½ cup Poblano pepper, minced
½ cup Celery, minced
.25 oz. Sage, chiffonade
2/3 Cup Egg yolk, pasteurized
1 1/2 cup Croutons, crushed
2 Cups Corn cream, see recipe below*
2 ea lemon, zest of, minced
2 tsp Sea Salt
As needed Panko


  1. *Corn cream:  Reduce 3 cups of heavy cream with 1 cup of fresh shucked corn for 30 minutes at low simmer.  Puree, strain out corn and cool cream.
  2. Drain all liquid that is in the can of crab and discard.
  3. Place the crab in a mixing bowl with salt, onion, pepper, sage and celery.
  4. Combine cooled cream, lemon zest and egg yolk.
  5. Add the wet mixture to the crab and gently mix together not breaking up the crab.
  6. Once the mixture is brought together, leave sit for 30 minutes to bind all the ingredients.
  7. This needs to be done because this is a very wet mixture and this will help set the bread crumbs.
  8. Portion crab cakes into 3 oz portions into panko and lightly coat, do not pack crumbs onto cakes.
  9. For service:  Place crab cakes into a hot sauté pan and pan sear one side.  Flip over and place in oven for 3 minutes to finish.  Serve with Gingered Cranberry Jam.

NOTE : The crab cakes mix should be somewhat wet.  Don’t over mix. Leave the crab in larger pieces.    


Gingered Cranberry Jam

5 Pounds Cranberries, fresh
5 Cups Sugar
3.5 Cups  Apple juice
2 ea Orange zest
1 ea Lemon zest
1 ea Cinnamon Stick
2 ea Vanilla bean, split
¼ Cup Ginger, fresh, grated
2 Tbsp Red Pepper flakes
1 Tbsp Sea salt, coarse


  1. Place all ingredients in a non-reactive sauce pan.  Bring to boil, turn down heat and simmer until thickened about 1.5 hours.  Skim foam as necessary that rises to top.
  2. Remove vanilla halves and cinnamon stick and pulse with immersion blender to coarsely blend.  Cool down.