Corn Crabcakes With Cayenne Cream
|Uncooked crabmeat||8 Ounce|
|Egg white||1 Large|
|Bread crumbs||5 Tablespoon (Home Made)|
|Corn kernels||1⁄3 Cup (5.33 tbs)|
|Hot sauce||3 Drop|
|Dijon mustard||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Non-fat sour cream||1⁄4 Cup (4 tbs)|
|Minced cornichon||1 1⁄2 Tablespoon|
|Minced parsley||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Freshly squeezed lemon juice||2 Teaspoon|
Rinse the crabmeat in a colander under cold running water, picking out any filament or shell.
Squeeze out any excess water.
Combine all the crabcake ingredients in a large bowl and mix well.
Scoop out a generous 2 tablespoons, roll as you would a meat ball, and flatten into a cake.
Repeat until you have formed 8 cakes.
Place the crabcakes on a nonstick baking sheet, cover, and refrigerate for 30 minutes.
Preheat the oven to 450 degrees.
Bake the crabcakes for about 20 minutes, until golden, flip, and bake for about 10 minutes on the other side.
Meanwhile, combine all the ingredients for the cayenne cream and mix until thoroughly blended.
For each portion, serve 2 crabcakes with a little cayenne cream on the side.