Crab-corn Cakes With Basil-jalapeno Sauce
From minitindel 16 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-
Tink....you know me and my crab. Just the mention of crab gets my attention, but a special recipe like this one KEEPS my attention. That last pound of crab in the freezer is destined for YOUR recipe...well, Bobby & Jaime's by way of you. 5, hon.
crabhappychick
in Pittsburgh loved it
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OK Tink, you have me drooling now, this is a keeper and the sad part is crab isn't on the menu until next week. Gotta love those Dean boys...:)
gagagrits
in Irmo loved it
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I have tried these and they are fantastic! You just cant beat Paula and the boys,lol. I love my cook book of Paulas.
bluewaterandsand
in GAFFNEY loved it
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