Corn and Cilantro Crab Cakes
These crab cakes are an easy dinner or a nice appetizer. The sweet crab and corn are complimented by the bite of the cilantro, ginger and hot pepper.Try them and enjoy!
1/4 cup minced celery
1/2 tsp garlic
1/2 tsp ginger
1/2 tsp hot pepper
1/4 cup mayonnaise
1 tbsp dry mustard
1/2 tsp salt
2 tins crab meat
1/2 cup corn
2 tbsp cilantro
1 1/2 cups breadcrumbs
2 tbsp butter
2 tbsp olive oil
I used this blend of ginger, garlic and chili, but you can add each ingredient separately.
Mix the first eight ingredients in a bowl.
Fold in the corn, crab and cilantro.
Add 1 cup of the bread crumbs until just combined.
Press the remaining bread crumbs onto the outside of the patties. I ran out of regular breadcrumbs so I used Panko bread crumbs. You can use either.
Form into four patties for entrée servings or eight patties for appetizers.
Chill the patties in the fridge for at least one hour and up to one day.
Heat 1 tbsp butter and 1 tbsp olive oil in a pan. Cook two patties for 4 minutes per side. Transfer them to a plate and keep warm in the oven.
Wipe out the pan and repeat with remaining butter, olive oil and patties. Serve warm with cocktail sauce or sriracha mayonnaise.