| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
|
Fish shellf, *tabasco |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Fresh corn kernels |
| 12 |
oz |
Lump crabmeat; flaked |
| 1 |
lg |
Egg |
| 1/4 |
c |
Minced onion |
| 1/4 |
c |
Minced celery |
| 1/4 |
c |
Ground saltine cracker crumbs |
| 1 |
tb |
Dijon mustard |
| 2 |
ts |
TABASCO pepper sauce |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Yellow cornmeal |
| 1 |
tb |
Butter or margarine |
| 1 |
tb |
Olive oil |
|
|
Salad greens; optional |
| 1/3 |
c |
Mayonnaise |
| 1/4 |
c |
Finely chopped parsley |
| 1 |
ts |
TABASCO pepper sauce |
INSTRUCTIONS
SPICY GREEN MAYONNAISE
In 2-quart saucepan, heat corn and enough water to cover; bring to a boil.
Reduce heat to low; cover and simmer 5 minutes or until corn is tender.
Drain.
In large bowl, combine crabmeat, egg, onion, celery, cracker crumbs,
mustard, TABASCO sauce, salt and cooked corn until well mixed. Shape crab
mixture into six 3-inch patties, about 1/2-inch thick. Carefully coat
patties with cornmeal on all sides. Set aside.
Meanwhile, prepare Spicy Green Mayonnaise. In small bowl, stir mayonnaise,
parsley and TABASCO sauce until well mixed.
In 12-inch skillet over medium-high heat, heat butter and oil. Cook crab
cakes until golden on both sides, about 6 minutes. Serve with Spicy Green
Mayonnaise and salad greens, if desired.
Makes 6 servings.
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513
>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman
Recipe by: http://www.tabasco.com/
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 20,
1998
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