Corn Crabcakes With Cayenne Cream Recipe

This Corn Crabcakes With Cayenne Cream is simply irresistible and mouth-watering recipe. Try this easy to prepare recipe; I am sure you will love to share it with your loved ones.

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Uncooked crabmeat8 Ounce
 Egg white1 Large
 Bread crumbs5 Tablespoon (Home Made)
 Corn kernels1⁄3 Cup (5.33 tbs)
 Hot sauce3 Drop
 Dijon mustard1 Teaspoon
 Worcestershire sauce1 Teaspoon
 Plain non-fat yogurt1⁄4 Cup (4 tbs)
 Non-fat sour cream1⁄4 Cup (4 tbs)
 Minced cornichon1 1⁄2 Tablespoon
 Minced parsley1 Tablespoon
 Cayenne pepper1⁄8 Teaspoon
 Freshly ground black pepper1⁄8 Teaspoon
 Freshly squeezed lemon juice2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 826 Calories from Fat 113

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 5.6 g28.2%

Trans Fat 0 g

Cholesterol 242.9 mg

Sodium 2459.4 mg102.5%

Total Carbohydrates 102 g34.1%

Dietary Fiber 15.5 g61.9%

Sugars 11.1 g

Protein 69 g137.4%

Vitamin A 36.6% Vitamin C 122.6%

Calcium 53.7% Iron 24.4%

*Based on a 2000 Calorie diet

Directions

Rinse the crabmeat in a colander under cold running water, picking out any filament or shell.
Squeeze out any excess water.
Combine all the crabcake ingredients in a large bowl and mix well.
Scoop out a generous 2 tablespoons, roll as you would a meat ball, and flatten into a cake.
Repeat until you have formed 8 cakes.
Place the crabcakes on a nonstick baking sheet, cover, and refrigerate for 30 minutes.
Preheat the oven to 450 degrees.
Bake the crabcakes for about 20 minutes, until golden, flip, and bake for about 10 minutes on the other side.
Meanwhile, combine all the ingredients for the cayenne cream and mix until thoroughly blended.
For each portion, serve 2 crabcakes with a little cayenne cream on the side.
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