CORN CAKES WITH CRAB AND SMOKY AVOCADO YOGURT
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
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
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
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
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
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
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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- In a medium bowl, whisk together the eggs, mayonnaise, Dijon mustard, lime juice, Old Bay seasoning, and salt until thoroughly combined. Stir in green onions and cilantro. Then add in panko bread crumbs and cornmeal. Stir until well blended. Fold in corn kernels and crab meat until evenly mixed.
- Using a 1/4 cup measuring cup as a guide, divide the crab mixture into 12 equal portions; shape each portion into a 1/2-inch thick patty.
- Place a large non-stick fry pan over medium-high heat and coat with a thin film of oil. Working in batches, gently place about 4 crab cakes at a time in the pan. Fry until golden on one side, 3 to 4 minutes. Using a spatula, carefully flip the cakes over and fry until browned on the other side, 3 to 4 minutes more. Transfer the cakes to paper towels to drain briefly. Repeat with the remaining cakes, adding more oil to the pan as needed.
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