Black bean crab cakes
24 Servings
Ingredients
| Quantity | 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 |
Directions
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