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Crabby Corn Cakes

Southern.Crockpot's picture
Ingredients
  Chopped red bell pepper 2 Tablespoon
  Chopped onion 2 Tablespoon
  Frozen crabmeat 5 Ounce, thawed
  Corn muffin 2 Ounce, made into crumbs (1 day old)
  Egg 1 , separated
  Freshly squeezed lime juice 1 Tablespoon, divided
  Hot sauce 1⁄2 Teaspoon
  Vegetable oil 2 Teaspoon, divided
  Sour cream 3 Tablespoon
  Dijon style mustard 1 Tablespoon
  Grated lime peel 1⁄4 Teaspoon
Directions

MAKING
1) Use non-stick cooking spray to spray a non-stick skillet of 10-inches.
2) Add the onion and bell pepper and sauté over moderate-high heat, frequently stirring, till the ingredients are tender. This usually takes 1 to 2 minutes.
3) Put the sautéed vegetables in a medium mixing bowl and add the corn muffin crumbs, egg yolks, crab meat, 2 teaspoons of lime juice and hot sauté. Stir well to combine.
4) Set the mixture aside.
5) With an electric mixer set on high speed, beat the egg whites in a small mixing bowl till they are stiff but not dry.
6) Fold the egg whites into the crabmeat mixture very gently.
7) In the skillet used before, heat 1 tablespoon of oil and using half of the crabmeat mixture and making 4 cakes, drop the mixture into the hot oil.
8) Cook over moderate-high heat, turning once, till the cakes are light brown. This takes 2 to 3 minutes of cooking on each side.
9) Put the cakes on a serving platter and set aside. Keep warm.
10) Repeat the process using the remaining oils and crabmeat mixture to make 4 more cakes.
11) Combine together the sour cream, mustard, remaining teaspoon lime juice and the lime peel in a small mixing bowl. Stir well to combine.

SERVING
12) Serve the crabmeat cakes while still hot. Top each crab cakes portion with half of the sour cream mixture and serve as a main dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Browned
Ingredient: 
Crab
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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