UBS IN PERSON Cooking Class: Corn & Crab Fritters with Tomato Corn Relish

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Spiced Crab and Corn Cakes

Melissa Clark

Serves 4

2 ears corn, kernels removed (about 2 cups kernels)

1 lb lump crabmeat, drained well

½ cup mayonnaise

2 large eggs, lightly beaten

1 shallot, finely chopped

1 garlic clove, minced

1 jalapeno, seeded and finely chopped

zest of 1 lemon

1 tbsp garam masala

2 tsp ground coriander

½ tsp kosher salt

2 ½ cups panko bread crumbs

5 tbsp olive oil, plus more as needed

1. ​In a food processor, coarsely puree the corn in several pulses; transfer the corn to a large bowl. Add the crab, mayo, eggs, shallot, garlic, jalapeno, lemon zest, spices and salt; mix gently. Sprinkle 1 cup of panko over the surface and mix it in lightly. Wrap the bowl and refrigerate for at least 1 hour or up to 12 hours.

2. When mixture is ready, scoop out 1/3 cup portions and form them into 1" thick patties.

3. Heat olive oil in a large skillet over medium high heat. Dust both sides of the crab cakes with the remaining 1 ½ cups panko. When oil is hot, fry the crab cakes in batches, adding more oil to pot as needed. Cook on each side until both sides are golden brown, about 3 minutes per side.

Tomato Corn Relish

1 tbsp olive oil

1 bunch scallions, whites sliced into ¼” rounds, greens sliced thinly

3 ears corn, kernels removed

1 red, yellow or orange bell pepper, small dice

kosher salt and freshly ground black pepper

1 jalapeno or Fresno chili, minced

1 clove garlic, minced

1 pint cherry tomatoes, halved

1 lime or lemon

1 bunch basil, thinly sliced

1. ​Place a medium skillet over medium heat and add a thin layer of oil. When oil is hot and shimmering, add scallion whites (reserve greens), corn and bell pepper; season with salt and pepper. Saute, tossing occasionally, until slightly softened and just beginning to take on golden color, about 4-5 minutes.

2. Add chili and garlic and saute until aromatic, 1 minute. Add tomatoes and season again. Cook, tossing, until tomatoes are warmed through, about 2-3 minutes. From here, the sauce can be eaten as is, while vegetables are still crisp tender. If desired, you can lower heat and continue to cook until vegetables are falling apart, lightly caramelizing, and texture is thickening.

3. When vegetables are cooked to your liking, remove them from the heat. Stir in juice from half the lime or lemon, basil, and reserved scallion greens. Taste and adjust seasoning and acidity your liking. From here, it can be eaten as is with a chunky texture, or it can be puréed and strained for a smooth texture.