Recipe - Corn Crab Cakes (Tabasco)

1 One half cup Fresh corn kernels
12 ounce Lump crabmeat; flaked
1 lg Egg
One fourth cup Minced onion
One fourth cup Minced celery
One fourth cup Ground saltine cracker
crumbs
1 tablespoon Dijon mustard
2 teaspoon TABASCO pepper sauce
One half teaspoon Salt
1/3 cup Yellow cornmeal
1 tablespoon Butter or margarine
1 tablespoon Olive oil
Salad greens; optional

SPICY GREEN MAYONNAISE
1/3 cup Mayonnaise
One fourth cup Finely chopped parsley
1 teaspoon TABASCO pepper sauce

In 2quart 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 3inch patties, about 1/2inch 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 12inch skillet over mediumhigh 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

KitpathBuster 1998Mar Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 20,
1998