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CORN & CRAB CAKES 1/4 CUP MAYO 1 LARGE EGG 1/2 TSP HOT PEPPER SAUCE 1/2 TSP GROUND CUMIN 2 (6 OZ) CANS CRAB MEAT, DRAINED 1 CUP DRY WHITE BREAD CRUMBS, UNSEASONED 1/2 CUP CANNED OR FROZEN CORN 1/3 CUP FINELY DICED REASTED SWEET RED PEPPER 1 TABLESPOON WATER 1-2 TABLESPOONS OLIVE OIL PREPARE CAKES: IN A MEDIUM BOWL, WHISK TOGETHER THE MAYO, EGG, PEPPER SAUCE & CUMIN. ADD THE CRAB MEAT, BREAD CRUMBS, CORN AND ROASTED PEPPER. MIX WELL, BREAKING UP SOME OF THE LUMPS OF CRAB MEAT. ADD 1 TABLESPOON OF WATER IF MIXTURE APPEARS DRY OR DOES NOT STICK TOGETHER. COVER AND REFRIGERATOR AT LEAST 1 HOUR. DIVIDE THE CRAB MIXTURE INTO 24 EQUAL PORTIONS FOR APPETIZERS OR 8 PORTIONS FOR ENTREES. FORM EACH PORTION INTO A 3/4 INCH THICK CAKE. PREHEAT GRIDDLE ON HIGH FOR 5 MINUTES. COVER GRIDDLE WITH A LIGHT COAT OF OLIVE OIL. COOK 10-15 MUNITES ON MEDIUM HEAT, TURNING EVERY 3-4 MINUTES UNTIL GOLDEN BROWN AND JUST COOKED THROUGH WHILE REMAINING MOIST. SERVE IMMEDIATELY. PREPARE SPICY REMOULADE: 1 CUP MAYO 4 TSP FINELY CHOPPED GREEN ONION 1/4 TSP CAYENNE PEPPER OR TO TASTE 2 TSP FRESH LIME JUICE 1 TSP DIJON MUSTARD 1/2 TSP GROUND CUMIN COMBINE ALL INGREDIENTS AND CHILL. PRESENTATION TIP: SERVE ON A ROW OF CHIVES, TOPPED WITH A DOLLOP OF REMOULADE AND TINY CUBED RED PEPPER. Silica Appliance and Electronics • info@silicaappliance.com Appliances • Electronics • Gas Grills • Home |
