|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
Tip: Try corn cakes for more results.
1 - 9 of 9 for crab corn cakes
Preparation Time: Approximately ... minutes Mix crabmeat, corn, scallions, hot ... and divide the crab mixture into 8 ... brown the crab cakes on both sides, ... Iron 15%DV *Daily Value
In medium bowl, ... until softened. Place crab in small bowl. ... small shreds. Stir corn and crab meat ... towels. Repeat with remaining oil and patties.
Lightly toss crab meat and all ... well-blended, shape into cakes. Roll each ... Fry crab cakes quickly in hot fat until golden brown. Yield 4-6 servings.
Whisk egg, mayonnaise, ... just sizzling. Fry crab cakes, turning once, ... or Louisiana hot sauce on side for those who like their food a little spicier.
Simmer potatoes in ... the potatoes. Add crab meat, dill and ... side. Repeat with remaining oil, butter and patties. Garnish with sour cream. Serves 4-6.
Put the crab meat in mixing ... cook. The crab cakes may be cooked ... all over. Drain on absorbent paper towels. Serve hot lemon wedges and tartar sauce.
Clean crab meat to get ... bowl. Cut bread into pieces. Mix all ingredients together well. Fry cakes in oil for about 10 minutes. Remove to paper towels.
Mix egg, lemon ... in blender. Toss with fish. Mix with sufficient corn flake crumbs to permit shaping of fish cakes. Fry in oil. Drain on paper towels.
Mix all ingredients together except corn meal. Let it ... firm ball with hands. Roll into corn meal, flatten into cakes and fry until brown on each side.
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