Corn Cakes With Crab And Smoky Avocado Yogurt Recipes

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GOAN SPICED CRAB CAKES, PAPPADUMS, AVOCADO AND TAMARIND



Goan Spiced Crab Cakes, Pappadums, Avocado and Tamarind image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 32

1/4 cup corn oil
1 onion, small dice
1 tablespoon of fresh ginger, peeled and minced
1/2 tablespoon of garlic, minced
1 teaspoon coriander seeds, ground
1 teaspoon cumin seed, ground
1/4 teaspoon of turmeric
1 tomato, small dice
1 cup of crabmeat, carefully picked
2 medium shrimp, minced to a fine paste
2 limes, zested (chopped) and juiced
8 sprigs of cilantro, washed
1 tablespoon chives, chopped
1 egg, beaten
1 cup panko, available in Japanese specialty stores
Salt and pepper, to taste
Cayenne, to taste
Avocado Salad, see recipe below
4 cups baby greens
4 pappadums, available in Indian specialty stores
1/4 cup of tamarind chutney
2 avocados, diced into 1/2-inch cubes
1 lime, zested and juiced
3 plum tomatoes, 1/4-inch dice
1/2 cup of red onion, chopped fine
4 sprigs of fresh cilantro, thin chiffonade
1 teaspoon cumin seed, toasted and ground
Cayenne pepper, to taste
Fine sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
Sugar, to taste

Steps:

  • In a large saute pan, heat one tablespoon of the corn oil. Add the onion, ginger and garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from the heat and cool down. In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated. Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary. Divide this mixture into 4 equal portions. Form into balls and flatten to form small patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the bread crumbs. Heat a heavy bottomed skillet large enough to hold the crab cakes on medium heat. Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in color. Using a slotted spatula, remove and drain on a paper towel Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens. Fill each pappadum with a scoop of avocado salad and top with a crab cake. Spoon the tamarind around the plate.
  • In a large bowl, combine the diced avocado with the juice and the zest of the lime. Add the tomatoes, onion and cilantro. Mix well, taking care not to smash the avocado and the tomatoes. Next add the cumin, cayenne, salt, pepper, extra virgin olive oil and sugar. Taste and season if necessary. Refrigerate until ready to use or at least two hours.

CORN CAKES



Corn Cakes image

This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 8 to 10 corncakes

Number Of Ingredients 16

1/3 cup finely diced red onion
1 avocado, finely diced
1 lime, zested and juiced
1 Roma tomato, finely diced
Kosher salt and freshly ground black pepper
1/4 cup crumbled Cotija
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground paprika
2 large eggs, beaten
1 cup fresh sweet corn kernels (from about 2 ears of corn)
4 cloves garlic, grated
2 scallions, thinly sliced
1 lime, zested and juiced
Vegetable oil, for frying
Sea salt, for finishing

Steps:

  • For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
  • For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
  • Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
  • In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
  • Serve the corn cakes hot, topped with the avocado salsa.

AVOCADO CRAB CAKES



Avocado Crab Cakes image

I created this recipe because I like the pairing of crab and avocado; plus I wanted a baked rather than fried crab cake. These come out crisp and golden with great flavor. It's almost impossible to tell that they aren't fried. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 23

1 medium ripe avocado, peeled and finely chopped
1 tablespoon lemon juice
1 cup cornflake crumbs, divided
1 large egg, beaten
2 tablespoons finely chopped onion
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1 teaspoon seafood seasoning
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 cans (6 ounces each) lump crabmeat, drained
Cooking spray
1 teaspoon paprika
SAUCE:
1 medium ripe avocado, peeled
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
1 teaspoon snipped fresh dill or 1/2 teaspoon dill weed
1 teaspoon seafood seasoning
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In a small bowl, combine avocado and lemon juice; toss to coat. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. Fold in crab and avocado mixture., Place remaining cornflake crumbs in a shallow bowl. Drop scant 1/3 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet. Repeat with remaining mixture., Spritz crab cakes with cooking spray; sprinkle with paprika. Bake at 450° until golden brown, 10-12 minutes., For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes.

Nutrition Facts : Calories 474 calories, Fat 25g fat (4g saturated fat), Cholesterol 179mg cholesterol, Sodium 1369mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 32g protein.

CORN AND CRAB CAKES



Corn and Crab Cakes image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Olive oil
1 egg
2 cups corn
1/2 pound crab meat
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup bread crumbs
Flour
Lemon wedges

Steps:

  • Heat one tablespoon of olive oil in a pan over medium-high heat.
  • Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
  • Stir in enough bread crumbs to bind.
  • Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
  • Garnish with lemon wedges.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams

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