Corn Crab Cakes With Jalapeno Tartar Sauce

Submitted by Leslie in Texas

"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: 36mins
• Ingredients: 21
• 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.).