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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

HATCH CHILI AND CORN CRAB CAKES Recipe

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This recipe for HATCH CHILI AND CORN CRAB CAKES is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup mayonnaise
1 egg
1/3 cup cooked corn kernels
1/2 cup Hatch chili's, roasted and chopped
2 Tbsp. red onion, diced
1 Tbsp. Dijon mustard
5 drops Worcestershire sauce
1 pinch of cayenne pepper
3/4 cups Panko bread crumbs
1 cup Panko bread crumbs
1 lb. of crab meat
salt and pepper to taste

1 Tbsp. of olive oil
1 Tbsp. of butter
Directions:
Directions:
Mix mayonnaise and egg in large bowl.
Mix in corn, Hatch chili peppers, onion, mustard, Worcestershire sauce, and cayenne pepper.
Stir in 3/4 cups of Panko bread crumbs.
Fold in crab meat. Season with salt and pepper to taste.
Shape mixture into patties and coat with the remaining Panko bread crumbs. Chill until ready to saute.
Heat a large saute pan, add olive oil and butter.
Add crab cakes and cook until lightly browned.
*Serve with Hatch Chili Tartar Sauce
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
***See Hatch Chili Tartar Sauce

 

 

 

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