My Year By Design

The journey to living by design.

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!

INGREDIENTS:

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

1 egg

2 tins crab meat

1/2 cup corn

2 tbsp cilantro

1 1/2 cups breadcrumbs

2 tbsp butter

2 tbsp olive oil

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INSTRUCTIONS:

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I used this blend of ginger, garlic and chili, but you can add each ingredient separately.

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Mix the first eight ingredients in a bowl.

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Fold in the corn, crab and cilantro.

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Add 1 cup of the bread crumbs until just combined.

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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.

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Form into four patties for entrée servings or eight patties for appetizers.

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Chill the patties in the fridge for at least one hour and up to one day.

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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.

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Wipe out the pan and repeat with remaining butter, olive oil and patties. Serve warm with cocktail sauce or sriracha mayonnaise.

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