Crab-corn Cakes With Basil-jalapeno Sauce
From minitindel 15 years ago
- 4 minutes to make
- Serves 6
This is a great spin on crab cakes by adding corn to it and mustard.......hope you enjoy it .......... courtesy of the deen boys ...recipes from the road...........
Ingredients
- 3- tablespoons unsalted butter shopping list
- 4- scallions , trimmed and finely chopped shopping list
- 1-clove garlic , minced shopping list
- 1- pound crab claw meat shopping list
- 1/2- cup[ frozen corn, thawed shopping list
- 1/2- cup dried bread crumbs shopping list
- 1- egg shopping list
- 3- tablespoons mayonnaise shopping list
- 1- tablespoon Dijon mustard shopping list
- 2- teaspoons chopped freah parsley leaves shopping list
- freshly ground black pepper shopping list
- 2- tablespoons vegetable oil shopping list
- 1/3- cup yellow cornmeal shopping list
- ********************************** shopping list
- basil- jalapeno tartar sauce........................... shopping list
- ________________________ shopping list
- 1/2- cup mayonnaise shopping list
- 1- jalapeno seeded and finely chopped shopping list
- 1- clove garlic , minced shopping list
- 2- tablespoons chopped fresh basil leaves shopping list
- 2- teaspoons capers, drained and chopped shopping list
- 1 1/2 - teaspoons freshly squeezed lemon juice shopping list
- pinch of salt shopping list
- freshly ground pepper shopping list
How to make it
- In a medium skillet, heat 1 tablespoon of the butter over medium -high heat
- add the scallions and garlic
- cook and stir for 2- 3 minutes or until softened
- place the mixture in a large bowl
- add the crabmeat, corn, bread crumbs, egg, mayonnaise, mustard, parsley and pepper to taste, mix well
- divide the mixture into 12 portions and form into 1/2 inch patties
- place the patties on a baking sheet and chill for 1 hour
- meanwhile , in a small bowl, stir together all of the tartar sauce ingredients...refrigerate it until ready to use
- preheat oven to 375 degrees f.
- in a large skillet heat the remaining 2 tablespoons butter and the oil over medium-high heat
- dredge each crab cake in the cornmeal, turning to caot evenly
- sear the cakes for 3- 4 minutes per each side until golden brown
- return the crab cakes to the baking sheet
- bake for 10 minutes
- serve crab cakes hot with the basil- jalapeno tartar sauce.....enjoy
- makes 12 ...........
People Who Like This Dish 8
- mark555 Center Of The World Ma' Center Of The World, KS
- bluewaterandsand GAFFNEY, SC
- juels Clayton, NC
- jenniferbyrdez Kenner, LA
- grizzlybear CA
- jimrug1 Peoria, IL
- lacrenshaw Horsham, PA
- norasanchez Voorheesville, NY
- sharebear1 Coon Rapids, MN
- ddougee Chester, MD
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The Rating
Reviewed by 10 people-
Oh, dear God! She's trying to kill me. BASIL-JALAPENO TARTAR SAUCE? This is to die for, tink. Thank you so much for this gloriosity! You deserve my 5,555,555 but will have to settle for just one of those. Thank you, my dear friend.
Lorraine
lacrenshaw
in Horsham loved it
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Great twist on the cakes... Love that sauce...;-)~
jimrug1
in Peoria loved it
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I love this one.....Great Post big 5 here.......I Like the idea of the corn and musterd.......;-)
grizzlybear
in loved it
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