Corn and Poblano Crab Cakes
Servings
2Serving size
2 crab cakesThis recipe can easily be multiplied, and once cooked, cold crab cakes make great sandwiches.
Serve with Roasted Potatoes or Dirty Rice
AND
Serve with Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini
Serve with Dirty Rice or Roasted Potatoes
AND
Serve with Herbed Zucchini or Pan Grilled Asparagus or Pan Grilled Broccoli
Ingredients
| 3 medium (approx 5 inch dia) Taco shells |
| 2 Tbsp. Olive oil (divided) |
| 2 medium ear Corn, sweet, yellow, raw (cut kernels from cob) |
| 1/2 pepper Poblano Pepper (finely diced) |
| 1 large Green onions (thinly sliced; keep white and green parts separate) |
| 8 ounce Crabmeat |
| 1/8 tsp. Salt |
| 1 large Egg(s) |
Instructions
Place 1 teaspoon of olive oil in a large skillet over medium-high heat.
Add the corn and cook for 3-4 minutes.
Add the poblano and the white part of the green onion and cook for 4 minutes.
Remove the mixture from heat and place in a bowl. Chill thoroughly.
In a small bowl, beat the egg to a froth.
When the corn and poblano mixture is chilled, add the crabmeat and the beaten egg and fold together until the crabmeat is flaked into pieces no larger than the size of kidney beans. Add the processed taco shells, the green parts of the green onions, and the salt and fold together gently.
Form the mixture into four patties and refrigerate thoroughly (or place in the freezer for about 20 minutes).
When ready to serve, place a large skillet in the oven and bring the oven to 400F.
Add the rest of the olive oil (5 teaspoons) to the pan, swirl to coat the pan, and add the crab cakes. Cook the crab cakes for about 7 minutes and gently turn them over.
Cook for another 7 minutes and serve.
Serve this recipe with one of these starch side dishes.
Dirty Rice
In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice. Lower the heat to medium-low and simmer, covered, for 40 to 45 minutes. Do not boil away all of the liquid and do not stir the…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…
AND
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Crab is very delicate in my opinion. It has very a distinct flavor, but you can overpower it with too many seasonings. This crab cake is a great example. Too much of a seasoning and you end up not tasting the crab, too little and it is just another crab cake. The poblano peppers lend themselves well to the task, with just enough spice to be interesting but not enough to mask the flavor of the crab.
It is best to cook the veggies and then chill them before blending the rest of the ingredients, and it’s even better to make these at least a few hours in advance: the flavor of the poblano will come through more.