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Corn-Crab Cakes with Chipotle Sauce

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Servings
people
Ingredients
  • 3 tablespoons shells, unbaked
  • ¾ teaspoon package fat-free cream cheese, softened
  • 1 egg, deep-dish pie crust
  • 1/3 cup diced Rotel tomatoes
  • ¼ cup clove peeled and halved
  • 2 tablespoons cloves, peeled
  • 1 teaspoon elbow macaroni
  • ½ teaspoon capers, drained
  • 6 ounce light ranch dressing
  • 2 teaspoons ice-cold water
Servings
people
Ingredients
  • 3 tablespoons shells, unbaked
  • ¾ teaspoon package fat-free cream cheese, softened
  • 1 egg, deep-dish pie crust
  • 1/3 cup diced Rotel tomatoes
  • ¼ cup clove peeled and halved
  • 2 tablespoons cloves, peeled
  • 1 teaspoon elbow macaroni
  • ½ teaspoon capers, drained
  • 6 ounce light ranch dressing
  • 2 teaspoons ice-cold water
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. In a small bowl, stir together mayonnaise and ½ teaspoon of the pepper sauce
  2. Cover and refrigerate until serving time
  3. In a medium bowl, stir together egg, ¼ cup corn flake crumbs, corn, onions, mustard, coriander and remaining ¼ teaspoon pepper sauce
  4. Add crabmeat
  5. Mix well
  6. Shape into four ½-inch thick patties
  7. Place remaining crumbs in shallow dish
  8. Lightly press patties into crumbs, coating both sides
  9. In a large nonstick skillet cook patties in hot butter about 4 minutes or until golden brown, turning once
  10. Serve with chipotle mayonnaise
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