Crab-corn Cakes With Basil-jalapeno Sauce |
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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 6 |
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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 |
4- scallions , trimmed and finely chopped |
1-clove garlic , minced |
1- pound crab claw meat |
1/2- cup |
1/2- cup dried bread crumbs |
1- egg |
3- tablespoons mayonnaise |
1- tablespoon dijon mustard |
2- teaspoons chopped freah parsley leaves |
freshly ground black pepper |
2- tablespoons vegetable oil |
1/3- cup yellow cornmeal |
basil- jalapeno tartar sauce........................... |
1/2- cup mayonnaise |
1- jalapeno seeded and finely chopped |
1- clove garlic , minced |
2- tablespoons chopped fresh basil leaves |
2- teaspoons capers, drained and chopped |
1 1/2 - teaspoons freshly squeezed lemon juice |
pinch of salt |
freshly ground pepper |
Directions:
1. In a medium skillet, heat 1 tablespoon of the butter over medium -high heat
2. add the scallions and garlic
3. cook and stir for 2- 3 minutes or until softened
4. place the mixture in a large bowl
5. add the crabmeat, corn, bread crumbs, egg, mayonnaise, mustard, parsley and pepper to taste, mix well
6. divide the mixture into 12 portions and form into 1/2 inch patties
7. place the patties on a baking sheet and chill for 1 hour
8. meanwhile , in a small bowl, stir together all of the tartar sauce ingredients...refrigerate it until ready to use
9. preheat oven to 375 degrees f.
10. in a large skillet heat the remaining 2 tablespoons butter and the oil over medium-high heat
11. dredge each crab cake in the cornmeal, turning to caot evenly
12. sear the cakes for 3- 4 minutes per each side until golden brown
13. return the crab cakes to the baking sheet
14. bake for 10 minutes
15. serve crab cakes hot with the basil- jalapeno tartar sauce.....enjoy
16. makes 12 ...........
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