Corn Crab Cakes With Jalapeno Tartar Sauce

This recipe comes from Cyrano's Too, a restaurant in Vail, Colorado. It is from a January 1987 issue of Bon Appetit in an feature about Vail, "Vail at Its Best".

• Ready In: 36 mins
• Serves: 4

Ingredients

• Crab Cakes

• 1⁄4 cup mayonnaise
• 1  egg
• 1⁄3 cup  cooked corn kernel
• 1⁄4 cup  finely diced red bell pepper
• 1⁄4 cup  finely diced anaheim chili
• 2  tablespoons  finely diced red onions
• 1  teaspoon dry mustard
• 1⁄2 teaspoon white pepper
• 3  drops Worcestershire sauce
• 1  pinch cayenne pepper
• 3⁄4 cup  breadcrumbs (made from dry french bread)
• 8  ounces  crabmeat
• 1  tablespoon butter
• 1  tablespoon  vegetable oil
• 4  lemon wedges, for garnish

• Tartar Sauce

• 2  cups mayonnaise
• 3  tablespoons  chopped red onions
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons  seeded and chopped  pickled jalapeno chilies
• 1  tablespoon  chopped  cornichon
• 3⁄4 teaspoon dry mustard

Directions

1. Blend mayonnaise and egg in large bowl.
2. Mix in corn kernels,bell peppers, anaheim chilies, onion,mustard, white pepper,worcestershire sauce and cayenne.
3. Stir in breadcrumbs; fold in crabmeat.
4. Shape mixture into patties, using 1/4 cup for each.
5. Melt butter with oil in large skillet over medium-high heat.
6. Add crab cakes (in batches if necessary) and cook until lightly browned, 2 to 3 minutes per side.
7. Garnish with lemon wedges and serve with tartar sauce.
8. Jalapeno Tartar Sauce:.
9. Combine all ingredients in processor and blend using on/off turns until ingredients are finely diced.
10. Transfer to bowl; cover and refrigerate.
11. (Can be prepared one day ahead.).