By Lisa into January’s Food Challenge
- Crab Cake
- 3 eggs
- 1 Tblsp hot sauce
- 6 oz. crab meat (I used blue crab – claw meat)
- 1 4 oz. can tiny shrimp
- 2 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- 1 tsp fresh cilantro, chopped plus sprigs for garnish
- 2 cups corn flakes, roughly crushed
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- Mixed greens for garnish
- 1 Tblsp butter
- 2 Tblsp hot sauce
- 1 Tblsp yellow mustard
- 1 Tblsp dijon mustard
- 4 Tblsp honey
In a large bowl, beat 2 eggs with the hot sauce.
Drain any liquid from the crab meat and shrimp.
Add the crab meat, shrimp, garlic, shallots, and cilantro to the egg mixture and combine. Mix in 1/2 cup of the corn flakes to the mixture.
In a separate bowl, combine corn flakes and salt, pepper, and cayenne pepper.
In another bowl, beat the remaining egg.
Form crab mixture into cakes, squeezing out and excess liquid.
Dip the cake into the egg and dredge it through the corn flakes, pressing them in to form a coating.
Heat the oil in a large skillet and drop the crab cakes into the skillet.
Meanwhile, combine the sauce ingredients (butter, hot sauce, mustards, and honey) in a small saucepan. Heat over low heat.
Cook crabcakes until browned on both sides. Serve on a bed of greens. Spoon sauce over the top and garnish with cilantro sprigs.