Corn Crab Crab Cakes
***
1 lb. lump crab meat
1 cup fresh corn
1/2 cup red onion, diced
1/2 cup celery, diced
1/2 cup red pepper, diced
1 cup mayonnaise
1 ts. dried mustard
1/2 tsp. cayenne pepper
salt and pepper to taste
1 egg, slightly beaten
2 1/2 cups saltines, finely crushed
*
Combine crab, corn, onions, red pepper and celery.
Add mayonnaise, dried mustard,Cayenne,
egg and 1/2 cup saltines along with salt and pepper.
Form into patty's, coating with remaining saltines.
Heat 1 TBS. butter and 1 TBS. EVOO.
Cook crab cakes 3 minutes each side or until golden brown and crunchy.
*
Chill these for about an hour before cooking.
ReplyDeleteWorks great in a mini-muffin as an appitizer.
Scott, are these the crab cakes you made for my wedding?
ReplyDeleteDo you ever make a sauce to go with these???
ReplyDeleteTarter sauce
ReplyDelete***
1 cup mayonnaise
2 TBS. lemon juice
1 tsp. worcestershier sauce
dash of tabasco
1/4 cup diced dill pickles
1/4 cup finely chopped parsley
2 TBS. finely minced shallots
2 TBS. tiny capers
salt and pepper to taste
*
Mix everything together and refrigerate 1 hour befor serving (so the flavors come out)
Top crab cakes with sauce and serve hot
sounds good, you can try a little old bay seasoning and some lemon and a teaspoon of worcheshier? sauce too on those savory crab cakes....youcha! sweet corn can be overpowering sometimes use conservative measures...
ReplyDeletegreat blog scott....! thanks...