Corn Crab Cakes with Chipotle Mayonnaise

Let guests select the heat level of these Southern-style croquettes by adding the piquant sauce to taste.



by 2  people


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Servings: 8
Yield: 8 cakes and 1/2 cup mayonnaise
Total Time: 35 mins
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Ingredients
    Chipotle Mayonnaise:
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      1   cup 
      mayonnaise or salad dressing
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      2   
      canned chipotle chile peppers, finely chopped
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      1   clove 
      garlic, finely chopped
    Corn Crab Cakes:
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      1   cup 
      fresh or frozen corn kernels
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      7   
      medium green onions, finely chopped (1/2 cup)
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      4   teaspoons 
      prepared mustard
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      2   teaspoons 
      ground coriander
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      1/2  teaspoon 
      ground red pepper
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      1/4  cup 
      butter or margarine
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      6   
      eggs, beaten
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      1 1/3  cups 
      fine dry bread crumbs
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      4  6  ounce can 
      crabmeat, drained, flaked, and cartilage removed
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      1/3  cup 
      fine dry bread crumbs
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      1/3  cup 
      cornmeal
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      1/3  cup 
      cooking oil
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      Lemon wedges (optional)

    Directions
    1.
    For chipotle mayonnaise, stir together mayonnaise or salad dressing, chipotle chile peppers, and garlic. Cover and refrigerate up to 1 week until needed.
    2.
    In a saucepan cook corn, green onions, mustard, coriander, and red pepper in butter or margarine about 5 minutes until corn is tender. Place in a mixing bowl, and add eggs, the 1-1/3 cups bread crumbs, and crab meat.
    3.
    Shape into eight 1/2-inch-thick patties using about 1/3 cup crab mixture for each. In a shallow dish stir together the 1/3 cup bread crumbs and cornmeal. Coat patties with cornmeal mixture.
    4.
    In a large skillet heat oil over medium heat. Add half of the patties. Cook for 2 to 3 minutes per side or until golden brown. Drain on paper towels. Keep warm in a 300 degree F oven while frying the remaining patties. Serve warm with Chipotle Mayonnaise and, if desired, lemon wedges. Makes 8 servings (2 cakes with 2 tablespoons mayonnaise per serving).
    Nutrition information
    Per Serving: cal. (kcal) 614, Fat, total (g) 46, chol. (mg) 245, sat. fat (g) 8, carb. (g) 27, fiber (g) 2, pro. (g) 26, vit. A (RE) 175.14, vit. C (mg) 7.09, sodium (mg) 750, calcium (mg) 111.06, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
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