CORN CAKES: AREPAS & CORN-AND-CRAB CAKES

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CORN CAKES: AREPAS & CORN-AND-CRAB CAKES image

Categories     Side     Lunch     Corn

Number Of Ingredients 8

Arepas
Butter
Cornmeal
Egg
Milk
Grated Cheddar
Corn kernels.
Substitute butter for oil. Use 1 cup cornmeal; skip the flour and baking powder. Beat the egg with 1 cup milk and add 1 cup grated Cheddar; use just 1⁄2 cup corn kernels. (Batter will be thinner.) Cook like pancakes, until golden and fluffy. Garnish: Cheddar and avocado.

Steps:

  • Corn & Crab Cake Olive oil Egg Corn Crab meat Mayonnaise Dijon Bread crumbs Flour Lemon wedges Use olive oil; skip the cornmeal and baking powder. Beat 1 egg; add 2 cups corn, 1/2 pound crab meat, 1/4 cup mayonnaise and 1 tablespoon Dijon; skip the milk. Stir in enough bread crumbs (1/2 cup) to bind. Shape, dredge in flour, brown on both sides, 8 minutes total. Garnish: Lemon wedges.

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