Corn Crab Cakes With Jalapeno Tartar Sauce |
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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 4 |
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This recipe comes from Cyrano's Too, a restaurant in Vail, Colorado. It is from a January 1987 issue of Bon Appetit in an feature about Vail, Vail at Its Best . Ingredients:
1/4 cup mayonnaise |
1 egg |
1/3 cup cooked corn kernel |
1/4 cup finely diced red bell pepper |
1/4 cup finely diced anaheim chili |
2 tablespoons finely diced red onions |
1 teaspoon dry mustard |
1/2 teaspoon white pepper |
3 drops worcestershire sauce |
1 pinch cayenne pepper |
3/4 cup breadcrumbs (made from dry french bread) |
8 ounces crabmeat |
1 tablespoon butter |
1 tablespoon vegetable oil |
4 lemon wedges, for garnish |
2 cups mayonnaise |
3 tablespoons chopped red onions |
2 tablespoons chopped fresh parsley |
2 tablespoons seeded and chopped pickled jalapeno chilies |
1 tablespoon chopped cornichon |
3/4 teaspoon dry mustard |
Directions:
1. Blend mayonnaise and egg in large bowl.
2. Mix in corn kernels,bell peppers, anaheim chilies, onion,mustard, white pepper,worcestershire sauce and cayenne.
3. Stir in breadcrumbs; fold in crabmeat.
4. Shape mixture into patties, using 1/4 cup for each.
5. Melt butter with oil in large skillet over medium-high heat.
6. Add crab cakes (in batches if necessary) and cook until lightly browned, 2 to 3 minutes per side.
7. Garnish with lemon wedges and serve with tartar sauce.
8. Jalapeno Tartar Sauce:.
9. Combine all ingredients in processor and blend using on/off turns until ingredients are finely diced.
10. Transfer to bowl; cover and refrigerate.
11. (Can be prepared one day ahead.).
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