Corn-Crab Cakes With Chipotle Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I like crab cakes but can't afford the fresh crabmeat most recipes call for. I found this recipe on the Kellogg's site and am posting for safekeeping. Ingredients:
3 tablespoons mayonnaise |
3/4 teaspoon chipotle hot sauce, divided |
1 egg, slightly beaten |
1/3 cup kellogg's corn flake crumbs |
1/4 cup corn kernel |
2 tablespoons sliced green onions |
1 teaspoon dijon mustard |
1/2 teaspoon coriander |
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed |
2 teaspoons butter or 2 teaspoons margarine |
Directions:
1. In small bowl stir together mayonnaise and 1/2 teaspoon of the pepper sauce. Cover and refrigerate until serving time.
2. In medium bowl stir together egg, 1/4 cup of the KELLOGG'S CORN FLAKE CRUMBS, corn, onions, mustard, coriander and remaining 1/4 teaspoon pepper sauce. Add crabmeat. Mix well. Shape into four 1/2-inch thick patties.
3. Place remaining Crumbs in shallow dish. Lightly press patties into Crumbs, coating both sides.
4. In large nonstick skillet cook patties in hot butter about 4 minutes or until golden brown, turning once. Serve with mayonnaise mixture.
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