Black bean crab cakes

Yield: 24 Servings

Measure Ingredient
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
2 teaspoons Salt
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

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