Sweet Corn Crab Cakes & Lime Vinaigrette

Courtesy of: Westbrae Natural
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Servings: 4-5
Prep: 20 min - Refrigerate 2 hours
Cook: 10 mins
Total Time: 30 mins -Refrigerate 2 hours

Description

Ingredients

  • 1 pound lump crabmeat, picked through
  • 2/3 cup mayonnaise
  • 1 egg, lightly beaten
  • 1/3 cup red sweet bell pepper, diced small
  • 1 can Westbrae Whole Kernel Golden Corn, drained
  • 2 tablespoons fresh dill, rough chopped
  • 1/4 cup corn flake crumbs
  • Hain Sea Salt & ground black pepper
  • 1/4 cup Spectrum Canola Oil
  • 1 cup corn flake crumbs

Sweet Cilantro Vinaigrette

  • 2 teaspoons fresh dill, minced
  • 1/2 cup lime juice, (about 2 - 3 large limes)
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup Spectrum Canola Oil
  • 1/2 cup Spectrum Extra Virgin Olive Oil

Directions

  1. In a medium sized bowl gently mix the crabmeat with the mayonnaise, egg, bell peppers, corn, dill and 1/4 cup corn flake crumbs.
  2. Season with salt and pepper, as desired.
  3. Form into 2-inch patties, cover with plastic wrap and refrigerate 2 hours.
  4. In a medium sized skillet heat the oil.
  5. Dredge the crab cakes in the additional cornflake crumbs and fry until golden on each side.
  6. Drain on paper toweling.
  7. Serve hot alongside a field green salad dressed Lime Vinaigrette.

Sweet Cilantro Vinaigrette

  1. In a small sealable container combine all ingredients.
  2. Seal tightly.
  3. Shake vigorously.
  4. Vinaigrette can be prepared up to two days ahead of time.
  5. Shake vigorously before serving.