Maine Crabcake Corn Dogs

Adapted by
September 2007
Yield: 6 Servings


2 ounces butter, softened
½ cup of aioli
1 pound picked lump crabmeat
4-6 dashes of Tabasco
¼ bunch chives, minced
½ cup panko
salt and pepper
Corn Dog Batter
1⅓ cups cornmeal
2 cups buttermilk
⅔ cups all-purpose flour
⅔ teaspoon salt
1⅓ teaspoons sugar
2 egg yolks, beaten
salt and pepper
Corn Vinaigrette
1 cup corn, roasted
4 ounces chicken or vegetable stock, chilled
2 egg yolks
⅛ cup
1 teaspoon juice
1 tablespoon cider
2 cups light


For the Crabcakes:
Whisk together butter and aioli and gently fold in remaining ingredients. Refrigerate for at least 1 hour.

For the Batter:
Combine cornmeal with 1½ cups of the buttermilk and let thicken for 45 minutes. Mix remaining ½ cup of buttermilk with flour, salt, sugar, and yolks and whisk into cornmeal mixture. Season with salt and pepper.

For the Corn Vinaigrette:
Purée corn and stock in blender until smooth. Add yolks, mustard, lemon juice, and vinegar and blend. Gradually drizzle oil and emulsify. Season with salt and pepper.

To Assemble and Serve:
Mold Crabcakes around a stick and dip in Corn Dog Batter. Fry until golden brown and plate 3 Crabcake Corn Dogs per serving, standing up in a small, deep bowl. Finish with Corn Vinaigrette.