Crab Corn Cakes With Basil-Jalepeno Tarter sauce
Kristi Guevara
ingredients
- 3 tbs unsalted butter
- 4 scallions trimmed and finely chopped
- 1 clove garlic minced
- 1 pound crab claw meat
- 1/2 frozen corn thawed
- 1/2 cup dry bread crumbs
- 1 egg
- 3 tbs mayo
- 1 tbs dijon mustard
- 2 tsp chopped fresh parsley leaves
- fresh ground black pepper
- 2 tbs veg oil
- 1/3 cup yellow cornmeal
- Basil-Jalepeno tarter sauce
- 1/2 cup mayo
- 1 jalepeno seeded and finely chopped
- 1 clove garlic minced
- 2 tbs chopped fresh basil leaves
- 2 tsp capers drained and chopped
- 1 1/2 tsp freshly squeezed lemon juice
- pinch salt
- fresh black pepper
directions
- 1
In a medium skillet heat 1 tbs butter over med-high heat. Add scallions and garlic.Cook and stir for 3 minutes about till soft. Add the mixture to a large bowl. Add crabmeat, corn, bread crumbs, egg, mayo, mustard, parsley, and pepper. Mix well. Divide the mixture into 12 portions and form into 1/2 in thick patties. Place patties on a baking sheet and chill for 1 hr.
- 2
Meanwhile, in a small bowl, stir together all of the tarter sauce ingred. Refrigerate until ready to use.
- 3
Preheat oven 375. In a large skillet, heat remaining 2 tbs. butter and the oil over med high heat. Dredge eacg crab cake in the cornmeal, turning to coat evenly. Sear the cakes for 3 to 4 minutes per side or until golden brown. Return the crab cakes to the baking sheet. Bake for 10 minutes. Serve them with the Basil Jalepeno tarter sauce.
Source: Kristi Guevara
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