Crabby Corn Cakes Recipe
Ingredients
| Red bell pepper | 2 Tablespoon, chopped | |
| Onion | 2 Tablespoon, chopped | |
| Crabmeat | 5 Ounce, frozen | |
| Corn | 1 Ounce, made | |
| Egg | 1 | |
| Lime juice | 1 Tablespoon, squeezed | |
| Hot Sauce | 1/2 Teaspoon | |
| Vegetable oil | 2 Teaspoon, divided | |
| Sour cream | 3 Tablespoon | |
| Dijon-style mustard - 1 tablespoon | ||
| Lime peel - 1/4 teaspoon, grated | ||
Directions
MAKING
1) Use non-stick cooking spray to spray a non-stick skillet of 10-inches.
2) Add the onion and bell pepper and sauté over moderate-high heat, frequently stirring, till the ingredients are tender. This usually takes 1 to 2 minutes.
3) Put the sautéed vegetables in a medium mixing bowl and add the corn muffin crumbs, egg yolks, crab meat, 2 teaspoons of lime juice and hot sauté. Stir well to combine.
4) Set the mixture aside.
5) With an electric mixer set on high speed, beat the egg whites in a small mixing bowl till they are stiff but not dry.
6) Fold the egg whites into the crabmeat mixture very gently.
7) In the skillet used before, heat 1 tablespoon of oil and using half of the crabmeat mixture and making 4 cakes, drop the mixture into the hot oil.
8) Cook over moderate-high heat, turning once, till the cakes are light brown. This takes 2 to 3 minutes of cooking on each side.
9) Put the cakes on a serving platter and set aside. Keep warm.
10) Repeat the process using the remaining oils and crabmeat mixture to make 4 more cakes.
11) Combine together the sour cream, mustard, remaining teaspoon lime juice and the lime peel in a small mixing bowl. Stir well to combine.
SERVING
12) Serve the crabmeat cakes while still hot. Top each crab cakes portion with half of the sour cream mixture and serve as a main dish.
1) Use non-stick cooking spray to spray a non-stick skillet of 10-inches.
2) Add the onion and bell pepper and sauté over moderate-high heat, frequently stirring, till the ingredients are tender. This usually takes 1 to 2 minutes.
3) Put the sautéed vegetables in a medium mixing bowl and add the corn muffin crumbs, egg yolks, crab meat, 2 teaspoons of lime juice and hot sauté. Stir well to combine.
4) Set the mixture aside.
5) With an electric mixer set on high speed, beat the egg whites in a small mixing bowl till they are stiff but not dry.
6) Fold the egg whites into the crabmeat mixture very gently.
7) In the skillet used before, heat 1 tablespoon of oil and using half of the crabmeat mixture and making 4 cakes, drop the mixture into the hot oil.
8) Cook over moderate-high heat, turning once, till the cakes are light brown. This takes 2 to 3 minutes of cooking on each side.
9) Put the cakes on a serving platter and set aside. Keep warm.
10) Repeat the process using the remaining oils and crabmeat mixture to make 4 more cakes.
11) Combine together the sour cream, mustard, remaining teaspoon lime juice and the lime peel in a small mixing bowl. Stir well to combine.
SERVING
12) Serve the crabmeat cakes while still hot. Top each crab cakes portion with half of the sour cream mixture and serve as a main dish.
Chef
