Corn Crab Cakes (Tabasco)

Title:
Corn Crab Cakes (Tabasco)

Yield:
6 Servings

Categories:
Shellfish,
Tabasco




Ingredients:





 1 1/2 c  Fresh corn kernels


    12 oz Lump crabmeat; flaked


     1 lg Egg


   1/4 c  Minced onion


   1/4 c  Minced celery


   1/4 c  Ground saltine cracker


          -crumbs


     1 tb Dijon mustard


     2 ts TABASCO pepper sauce


   1/2 ts Salt


   1/3 c  Yellow cornmeal


     1 tb Butter or margarine


     1 tb Olive oil


          Salad greens; optional





---------------------------SPICY
GREEN MAYONNAISE---------------------------


   1/3 c  Mayonnaise


   1/4 c  Finely chopped parsley


     1 ts TABASCO pepper sauce





 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 1/2-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: http://www.tabasco.com/


 


 Posted to MC-Recipe Digest by KitPATh 
on Mar 20,


 1998