01-28-2004, 04:10 PM
Ingredients • 1 cup mayonnaise or salad dressing • 2 canned chipotle chile peppers, finely chopped • 1 clove garlic, finely chopped • 1 cup fresh or frozen corn kernels • 7 medium green onions, finely chopped (1/2 cup) • 4 teaspoons prepared mustard • 2 teaspoons ground coriander • 1/2 teaspoon ground red pepper • 1/4 cup butter or margarine • 6 eggs, beaten • 1-1/3 cups fine dry bread crumbs • 4 6-ounce cans crabmeat, drained, flaked, and cartilage removed • 1/3 cup fine dry bread crumbs • 1/3 cup cornmeal • 1/3 cup cooking oil • Lemon wedges (optional) Directions 1. For chipotle mayonnaise, stir together mayonnaise or salad dressing, 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 or margarine about 5 minutes until corn is tender. Place in a mixing bowl, and add eggs, the 1-1/3 cups bread crumbs, and crabmeat. 3. Shape into eight 1/2-inch-thick patties using about 1/3 cup crab mixture for each. In a shallow dish stir 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 to 3 minutes per side or until golden brown. Drain on paper towels. Keep warm in a 300 degree F oven while frying the remaining patties. Serve warm with Chipotle Mayonnaise and, if desired, lemon wedges. Makes 8 servings (2 cakes with 2 tablespoons mayonnaise per serving).
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