Corn Crab Cakes

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Fresh corn kernels
12 oz	340g	Lump crabmeat - flaked
1 oz	28g	Egg (large)
1/4 cup	15g / 0.5oz	Minced onion
1/4 cup	27g / 1oz	Minced celery
1/4 cup	36g / 1.3oz	Ground saltine cracker crumbs
1 tablespoon	15ml	Dijon mustard
2 teaspoons	10ml	Tabasco pepper sauce
1/2 teaspoon	2.5ml	Salt
1/3 cup	20g / 0.7oz	Yellow cornmeal
1 tablespoon	15ml	Butter or margarine
1 tablespoon	15ml	Olive oil
		Salad greens - (optional)
		Spicy Green Mayonnaise
1/3 cup	78ml	Mayonnaise
1/4 cup	36g / 1.3oz	Finely chopped parsley
1 teaspoon	5ml	Tabasco pepper sauce

Recipe Instructions

In 2-quart saucepan, heat corn and enough water to cover; bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until corn is tender. Drain.

In large bowl, combine crabmeat, egg, onion, celery, cracker crumbs, mustard, Tabasco sauce, salt and cooked corn until well mixed. Shape crab mixture into six 3-inch patties, about 1/2-inch thick. Carefully coat patties with cornmeal on all sides. Set aside.

Meanwhile, prepare Spicy Green Mayonnaise. In small bowl, stir mayonnaise, parsley and Tabasco sauce until well mixed.

In 12-inch skillet over medium-high heat, heat butter and oil. Cook crab cakes until golden on both sides, about 6 minutes. Serve with Spicy Green Mayonnaise and salad greens, if desired.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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