Hy-Vee Recipes and Ideas

Directions

1. Step1
   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. Step2
   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. Step3
   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. Step4
   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. Step5
   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. Step6
   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.