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Fresh Corn Cakes with Crab + Tomato Salad

CarolineWright
  • minutes
  • Serves 4

INGREDIENTS

8 oz

Crab, cooked fresh

1/4 cup

Basil, fresh leaves

4 cups

Corn, fresh

2

Scallions

1 lb

Tomatoes

2

Eggs, large

1/4 cup

All-purpose flour

1/2 cup

Cornmeal

1

Kosher salt and freshly ground black pepper

5/16 cup

Olive oil

1 tsp

White-wine vinegar

1/4 cup

Sour cream