Corn Crab Cakes with Chipotle Mayonnaise

Let your guests select the heat level of these Southern-style croquettes
by adding the piquant sauce to taste. We photographed it with Roasted
Beet Tapenade.

Start to Finish: 35 minutes


1 cup mayonnaise or salad dressing
2 canned chipotle chile peppers, finely chopped
1 clove garlic, finely chopped
1 cup fresh or frozen corn kernels
7 medium green onions, finely chopped (1/2 cup)
4 teaspoons prepared mustard
2 teaspoons ground coriander
1/2 teaspoon ground red pepper
1/4 cup butter or margarine
6 eggs, beaten
1-1/3 cups fine dry bread crumbs
4 6-ounce cans crabmeat, drained, flaked, and cartilage removed
1/3 cup fine dry bread crumbs
1/3 cup cornmeal
1/3 cup cooking oil
Lemon wedges (optional)

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
crabmeat.

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). Go good on [Only admins are allowed to see this link]