Soby's Crab Cakes with Maque Choux

Soby's Crab Cakes with Maque Choux
Chef Rodney Freidank is making a delicious seafood dish with homemade maque choux.

Ingredients for Crab Cakes

  • 2 lbs. Lump Crabmeat
  • 1 tbs. Italian Parsley, Chopped
  • ½ tsp. Fresh Thyme Leaves, Chopped
  • Pinch Ground White Pepper
  • 1 tsp Old Bay Seasoning
  • Pinch ground Mustard Seed
  • 2 tsp Worcestershire Sauce
  • ½ cup Panko
  • ¾ cup Mayonnaise
  • 1 Egg, whole
  • 2 Egg Whites
  • Olive Oil

Ingredients for Maque Choux

  • 6 ears Sweet Corn
  • 1 tbs Olive Oil
  • ½ cup Red Bell Pepper, Diced
  • ¼ cup Red Onion, diced
  • ½ tsp Salt
  • Pinch Cayenne Pepper
  • ½ tsp Dry Basil
  • ½ tsp Dry Oregano
  • ¼ tsp Dry Thyme
  • ½ pint Heavy Cream

Crab Cakes with Maque Choux - Home & Family


  1. Gently pick through the crab and remove any shells. Mix all the ingredients together in a large bowl until thoroughly combined, taking care not to break up the crab any more than necessary.
  2. Heat some olive oil in a large skilled. Scoop about ⅓ cup of the mix into the hot pan for each crab cake. Do not overcrowd the pan. Flatten with a spatula to approximately ¾ inch thick. Cook the cakes until they are brown on one side. Gently flip and cook on the other side until the cakes are heated through. Prepare two to three crab cakes per person.


  1. Carefully shuck the corn removing as much silk as possible (leave the stem intact). Cut the tip end off the corn to create a flat surface. Holding the stem, stand the corn on the flat tip and with a sharp knife, remove the kernels. With the back of the knife, scrape the cob to release the milk into a bowl. Place a sauté pan on high heat. When the pan is hot, add the olive oil and sear the corn until lightly browned on one side, then stir. Add the peppers and onions and reduce the heat to medium-high. Add the remaining ingredients and bring the mixture to a boil. Continue to cook, stirring occasionally until the cream is reduced and the mixture has thickened enough to coat the back of a spoon. Serve hot.

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