Corn Crab Cakes with Chipotle Mayo
Ingredients
1 cup Mayonnaise
2 Canned chipotle chile peppers, chopped
1 clove Garlic
1 cup Corn kernels
7 Medium green onions finely chopped
4 teaspoons Prepared mustard
2 teaspoons Ground coriander
1/2 tsp Ground red pepper
1/4 cup Butter
6 Eggs beaten
4 6oz. Cans crabmeat, drained, flaked
1/3 cup Dry bread crumbs
1/3 cup Cornmeal
1/3 cup Cooking oil
Lemon wedges
Preparation
1. for chipotle mayo, sir together mayo, chipotle chile peppers, and garlic. Cover and refrigerate up to 1 week until needed.
2.In a saucepan cook corn, green onions, mustard, coriander, and red pepper in butter about 5 min. Place in a mixing bowl, and add eggs, the 1 1/3 cup bread crumbs, and crabmeat.
3. shape into 8 1/2 inch thick patties using aobut 1/3 cup of mixture. In a shallow dish stire together the 1/3 cup bread crumbs and cornmeal. Coat patties with cornmeal mixture.
4. in a large skillet heat oil over medium heat. Add half of the patties. Cook for 2-3 minutes per side or utnil golden. drain on paper towels. Keep warm in a 300 degree oveen while frying other patties. Serve warm with Chipotle mayo and lemon wedges.