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Come Into My Kitchen - Corn And Prosciutto Saute
Corn And Crab Cakes
Ingredients:
- 1 lb crab meat, picked
- 2 large eggs
- 1 cup fresh bread crumbs*
- 2 TBS lemon juice
- 1/4 cup red pepper, chopped
- 1/4 cup mayonnaise
- 2 TBS parsley, minced
- 1 TBS chopped dill
- 2 TBS Dijon mustard
- 1/2 tsp crab seasoning (Old Bay)
- 1/2 cup corn, cut from cob
- 1 TBS oil
- 1 TBS butter
Mix all ingredients and make into cakes (approximately 8) and
refrigerate for 30-45 minutes. Saute in oil and butter until golden
brown and serve with Corn and Tomato Salsa. Serves 4.
*If crab crakes are too soft to handle easily, add up to 1/2 cup
additional bread crumbs.