Hy-Vee

Corn-Crab Cakes with Chipotle Cream

Serves: 8 (1 jumbo corn-crab cake or 2 mini corn-crab cakes each) Source: adapted from Hy-Vee Seasons Summer 2010

Ingredients:

All you do:

  1. For chipotle cream, stir together 1/2 cup mayonnaise, sour cream, chipotle peppers, lemon juice and salt in a small bowl. Cover and chill until ready to serve.
  2. If using fresh corn, cut the kernels off the cobs. Melt 1 tablespoon butter in a skillet. Add corn, onion and bell pepper. Cook about 5 minutes or until onions and peppers are soft. Cool 10 minutes.
  3. Stir together eggs, remaining 1/2 cup mayonnaise, mustard, Worcestershire sauce and cayenne pepper in a large bowl. Stir in cooled corn, onion and peppers. Gently fold in 2/3 cup bread crumbs and crab meat. Chill mixture in the freezer for 10 minutes.
  4. To make jumbo corn-crab cakes, using a 1/2-cup measuring cup, shape crab meat mixture into 8 (1/2-inch-thick) patties. To make mini corn-crab cakes, using a 1/4-cup measuring cup, shape crab meat mixture into 16 (1/2-inch-thick) patties. Place on baking sheet and chill patties 10 minutes for easier handling.
  5. Stir together remaining 2/3 cup bread crumbs and cornmeal in a 9-inch pie plate. Dip patties into crumb mixture, turning to coat.
  6. Melt 1 tablespoon butter in a large skillet over medium heat. Add patties and cook until golden brown, about 4 to 5 minutes per side for jumbo cakes and 3 to 4 minutes for mini cakes. Repeat using remaining tablespoon butter and remaining patties. Serve with chipotle cream.

Corn-Crab Cakes with Chipotle Cream

Nutrition information per serving:

Calories: 450
Fat: 32g
Sodium: 640mg
Carbohydrate: 29g
Protein: 13g
Cholesterol: 110mg
Saturated Fat: 8g
Dietary Fiber: 2g

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