Corn Crab Cakes with Chipotle Mayonnaise

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

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  • Makes: 8 servings
  • Makes: 8 cakes and 1/2 cup mayonnaise
  • Start to Finish: 35 mins

Corn Crab Cakes with Chipotle Mayonnaise

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5.0 by 1 people

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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).
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Nutrition Facts (Corn Crab Cakes with Chipotle Mayonnaise)

  • Per serving:
  • 614 kcal ,
  • 46 g fat
  • (8 g sat. fat ,
  • 245 mg chol. ,
  • 750 mg sodium ,
  • 27 g carb. ,
  • 2 g fiber ,
  • 26 g pro.
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