Southwestern Crab Cakes

By Texaschef11

Ingredients

• # 1/4 cup fresh corn kernels
• # Vegetable or corn oil
• # 1 small poblano pepper
• # 1/4 cup diced onion
• # 1/4 cup diced celery
• # 2 eggs, beaten
• # 1 tbsp. chopped basil
• # Salt & pepper (approximately 1/2 to 1 teaspoon each)
• # Corn chips, crushed (enough to bind mixture)
• # 1 lb. lump crab meat
• # 1 lb. knuckle crab meat

Preparation

Step 1

Cook corn in a cast iron pan, over high heat and with very little vegetable or corn oil until blackened. On grill or over a flame, roast whole pepper; cool and remove skin, then cut into small dice (need 1/4 cup). In a saucepan cook down the onions and celery until soft. Cool all the above. Mix the eggs, cooked vegetables, basil, salt & pepper to taste, and enough crushed corn chips to bind. Stir in crab. Form cakes by hand and cook in skillet until golden brown.



Notes: Serve with mixed greens and blackened corn salad with a lime dressing. Lime dressing is 1 cup lime juice; 2 tablespoons grated lime zest; 1 shallot, minced; and 1/2 cup vegetable or corn oil. Mix the lime juice, zest, and shallot, then slowly add the oil to emulsion; add salt & pepper (approximately 1/2 to 1 teaspoon each), to taste. Recipe developed with support of my son, Chef/Owner Paul Wireman, Trio an American Bistro, Jackson, WY.