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    Corn Crab Cakes with Cilantro Sauce View Edit

    Servings: Not specified

    Directions

    In a bowl, combine crab, onion, garlic, corn, bell pepper and celery. In another bowl, mix mayonnaise, dry mustard, cumin, coriander, salt, pepper, egg and 1/4 cup saltine crumbs. Add to crab mixture and stir just until combined. Form 8 patties; chill.

    In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high flame. Coat each patty with remaining crumbs and cook until golden brown on each side, about 3 minutes per side. Add more butter and olive oil as needed.

    In a pan over low heat, toast cumin seeds until golden and fragrant. Remove from heat. Cool and grind in a spice grinder, in a mortar, or under a heavy pan on counter. In a medium bowl, combine all ingredients.

    Serve crab cakes immediately with sauce.

    Ingredients
    • 1 pound lump crabmeat
    • 1/2 cup minced onion
    • 1 teaspoon minced garlic
    • 1 cup frozen corn, cooked
    • 1/2 cup finely diced yellow bell pepper
    • 1/2 cup finely diced celery
    • 1 cup mayonnaise
    • 1/2 teaspoon dry mustard
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 1 egg, lightly beaten
    • 1 1/2 cups saltine or water cracker crumbs
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons butter
    • 1 tablespoon cumin seeds
    • 1 1/2 cups sour cream
    • 3 tablespoons chopped cilantro
    • 2 tablespoons chopped scallions
    • 1 teaspoon salt

    Parsed from recipe text (no separate ingredient records).

    Comments

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