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Recipe : Entry # 4633
Susan Hall
Recipe Title
Corn-Crab Cakes with Chipotle Sauce
Recipe Theme
Main Dishes
Sand Mountain EC
3 tablespoons mayonnaise
¾ teaspoon chipotle pepper sauce, divided
1 egg, slightly beaten
1/3 cup corn flake crumbs
¼ cup fresh or frozen corn kernels
2 tablespoons green onions, sliced
1 teaspoon Dijon mustard
½ teaspoon coriander
6-ounce can crabmeat, drained, flaked and cartilage removed
2 teaspoons butter or margarine
In a small bowl, stir together mayonnaise and ½ teaspoon of the pepper sauce. Cover and refrigerate until serving time. In a medium bowl, stir together egg, ¼ cup corn flake crumbs, corn, onions, mustard, coriander and remaining ¼ teaspoon pepper sauce. Add crabmeat. Mix well. Shape into four ½-inch thick patties. Place remaining crumbs in shallow dish. Lightly press patties into crumbs, coating both sides. In a large nonstick skillet cook patties in hot butter about 4 minutes or until golden brown, turning once. Serve with chipotle mayonnaise.