Corn crab cakes (tabasco)

6 Servings

Quantity Ingredient
1½ cup Fresh corn kernels
12 ounces Lump crabmeat; flaked
1 large Egg
¼ cup Minced onion
¼ cup Minced celery
¼ cup Ground saltine cracker crumbs
1 tablespoon Dijon mustard
2 teaspoons TABASCO pepper sauce
½ teaspoon Salt
⅓ cup Yellow cornmeal
1 tablespoon Butter or margarine
1 tablespoon Olive oil
Salad greens; optional
⅓ cup Mayonnaise
¼ cup Finely chopped parsley
1 teaspoon TABASCO pepper sauce

SPICY GREEN MAYONNAISE

In 2-quart saucepan, heat corn and enough water to cover; bring to a boil.

Reduce heat to low; cover and simmer 5 minutes or until corn is tender.

Drain.

In large bowl, combine crabmeat, egg, onion, celery, cracker crumbs, mustard, TABASCO sauce, salt and cooked corn until well mixed. Shape crab mixture into six 3-inch patties, about ½-inch thick. Carefully coat patties with cornmeal on all sides. Set aside.

Meanwhile, prepare Spicy Green Mayonnaise. In small bowl, stir mayonnaise, parsley and TABASCO sauce until well mixed.

In 12-inch skillet over medium-high heat, heat butter and oil. Cook crab cakes until golden on both sides, about 6 minutes. Serve with Spicy Green Mayonnaise and salad greens, if desired.

Makes 6 servings.

TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 20, 1998

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