Crab And Corn Cakes Topped With Guacamole Food

CORN CAKES WITH CRAB AND SMOKY AVOCADO YOGURT

Steps:

• For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
• For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
• Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
• Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
• Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
• To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.

SPICY CRAB CAKES TOPPED WITH GUACAMOLE

Steps:

• Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
• Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.
• In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side.
• Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste.
• Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.

CORN CAKES WITH AVOCADO SALSA

Steps:

• FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
• FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well.
• Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
• Cook each side for 1 to 2 minutes.
• Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
• Serve with salsa.
• Makes 15 cakes.

CRAB & SWEET CORN CAKES

Steps:

• Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
• Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
• Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.

SWEET CORN CRAB CAKES

Steps:

• Cakes:.
• Add all ingredients together in a medium bowl until well combined.
• Refridgerate for 1 hour so the mixture will hold "cake" shape.
• Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
• Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
• Remoulade:.
• Mix all ingredients together in a small bowl and plate with crab cakes.

CORN AND CRAB CAKES

Steps:

• Mix crabmeat, corn, scallions, hot sauce and 3/4 cup bread crumbs in a medium mixing bowl until well blended.
• Spread the remaining breadcrumbs on a sheet of foil and divide the crab mixture into 8 even portions (about 1/3 cup each). Roll each portion in bread crumbs until the surface is well coated, and form into 1/2-inch thick patties.
• Heat a large non-stick frying pan over medium-high heat. Pour in some canola or vegetable oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on both sides, about 4 minutes per side.
• Nutritional Information Per Serving (including 3 tablespoons oil used in cooking): Calories 380; Total fat 14g; Saturated fat 1.5g; Cholesterol 75mg; Sodium 760mg; Carbohydrate 39g; Fiber 3g; Protein 24g; Vitamin A 2%DV*; Vitamin C 8%DV; Calcium 15%DV; Iron 15%DV.
• *Daily Value.