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Corn Crabcakes With Cayenne Cream

Fat.Freedom's picture
This Corn Crabcakes With Cayenne Cream is simply irresistible and mouth-watering recipe. Try this easy to prepare recipe; I am sure you will love to share it with your loved ones.
  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.

Recipe Summary

Side Dish

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Corn Crabcakes With Cayenne Cream Recipe