Corn Cakes With Crab And Smoky Avocado Yogurt Recipes

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CORN CAKES WITH CRAB AND SMOKY AVOCADO YOGURT



Corn Cakes with Crab and Smoky Avocado Yogurt image

Provided by Bobby Flay

Categories     appetizer

Time 1h50m

Yield 16 corn cakes

Number Of Ingredients 18

2 ripe avocados, diced
1 cup Greek yogurt (2 percent)
1/2 cup fresh cilantro leaves
2 teaspoons chipotle in adobo puree (see Cook's Note)
Juice of 1/2 lime
Kosher salt and pepper
1 cup whole milk
4 tablespoons unsalted butter, diced, plus more for cooking the corn cakes
1 tablespoon clover honey
1 1/2 cups corn flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne powder
2 large eggs, separated
2 cups fresh or frozen corn kernels
1 large egg white
8 ounces jumbo lump crab meat
Microgreens, for garnish

Steps:

  • For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
  • For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
  • Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
  • Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
  • Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
  • To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.

CRAB & SWEET CORN CAKES



Crab & Sweet Corn Cakes image

Provided by Pete Evans

Categories     Shellfish     Vegetable     Appetizer     Side     Backyard BBQ     Seafood     Crab     Corn     Summer     Grill     Grill/Barbecue     Party     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 11

8 ounces cooked crabmeat
2 green onions, thinly sliced
1 red serrano chile, finely chopped
1 tablespoon roughly chopped fresh cilantro leaves
1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs, beaten
1/2 cup canned corn kernels, drained
2/3 cup crème fraîche or sour cream, to serve
sweet chile sauce, to serve (see note)
lime wedges, to serve

Steps:

  • Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
  • Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
  • Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.

CORN AND CRAB CAKES



Corn and Crab Cakes image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Olive oil
1 egg
2 cups corn
1/2 pound crab meat
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup bread crumbs
Flour
Lemon wedges

Steps:

  • Heat one tablespoon of olive oil in a pan over medium-high heat.
  • Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
  • Stir in enough bread crumbs to bind.
  • Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
  • Garnish with lemon wedges.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams

CORN AND CRAB CAKES



Corn and Crab Cakes image

From Betty's Soul Food Collection... Serve crab cakes with a little kick. Taco seasoning and corn are the flavor boosters in this recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

1/2 cup frozen corn, thawed
4 medium green onions, chopped (1/4 cup)
1/3 cup fat-free mayonnaise or salad dressing
1 tablespoon Old El Paso™ 40% less-sodium taco seasoning mix (from 1-oz package)
2 cans (6 oz each) white crabmeat, drained, cartilage removed
1 egg, beaten
2 tablespoons water
1/2 cup Progresso™ plain dry bread crumbs
3 tablespoons Old El Paso™ Thick 'n Chunky salsa (any variety)

Steps:

  • Line cookie sheet with waxed paper. In medium bowl, stir together corn, onions, mayonnaise, taco seasoning mix and crabmeat. Shape into 8 patties, using slightly less than 1/4 cup for each patty. Place on cookie sheet; freeze 15 minutes.
  • Heat oven to 450°F. Spray another cookie sheet with cooking spray. In shallow bowl, stir together egg and water. In another shallow bowl or pie plate, place bread crumbs.
  • Dip each patty into egg mixture, coating both sides, then coat with bread crumbs. Place on cookie sheet.
  • Bake 15 minutes; turn patties. Bake about 10 minutes longer or until golden brown. Serve with salsa.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

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