Yield: 24 Servings
|1¼ quart||Black beans, canned/cooked, drained|
|1 cup||Onion, finely diced|
|⅔ cup||Red bell pepper, finely diced|
|⅔ cup||Green bell pepper, finely diced|
|6||Serrano chiles (sub as desired), finely diced|
|1 cup||Green onion, finely diced|
|6||Whole fresh eggs|
|6 cups||Corn flake crumbs, in all|
|1½ cup||Crab meat, picked through well, shredded/separated|
|½ teaspoon||Cayenne (adjust as desired)|
|⅔ cup||Whole milk|
Place beans, onions, peppers, garlic, green onion, 3 eggs, 3 cups corn flake crumbs, crabmeat, salt, and cayenne pepper in mixing bowl. Use flat beater and mix on low until beans are partly mashed.
Portion bean mixture using 1½ - 2oz. scoop; flatten to approx. ½" thickness.
Beat together 3 eggs and milk until well combined. Dip bean cakes in mixture, then coat well in remaining 3 cups corn flake crumbs. Place on parchment-lined sheet pan.
Bake at 400-deg. F. approx. 15 minutes or until lightly browned and crisp.
Posted to CHILE-HEADS DIGEST V3 #185 Recipe by: =20
From: Inagaddadavida <rael@...> Date: Thu, 12 Dec 1996 00:01:58 -0600