Southwestern Crab Cakes

Corn kernels and pobablo peppers are blackened in a cast iron skillet, and then combined with onion, celery, basil, eggs, corn chips, and crab meat. The mixture is formed into patties and cooked in the skillet. The crab cakes may be served with mixed greens and blackened corn salad with a dressing of lime juice, grated peel, shallot, and oil.

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Ingredients:

• 1/4 cup fresh corn kernels
• Vegetable or corn oil
• 1 small poblano pepper
• 1/4 cup diced onion
• 1/4 cup diced celery
• 2 eggs, beaten
• 1 tbsp. chopped basil
• Salt & pepper (approximately 1/2 to 1 teaspoon each)
• Corn chips, crushed (enough to bind mixture)
• 1 lb. lump crab meat
• 1 lb. knuckle crab meat

Method

Cook corn in a cast iron pan, over high heat and with very little vegetable or corn oil until blackened. On grill or over a flame, roast whole pepper; cool and remove skin, then cut into small dice (need 1/4 cup). In a saucepan cook down the onions and celery until soft. Cool all the above. Mix the eggs, cooked vegetables, basil, salt & pepper to taste, and enough crushed corn chips to bind. Stir in crab. Form cakes by hand and cook in skillet until golden brown.

Notes: Serve with mixed greens and blackened corn salad with a lime dressing. Lime dressing is 1 cup lime juice; 2 tablespoons grated lime zest; 1 shallot, minced; and 1/2 cup vegetable or corn oil. Mix the lime juice, zest, and shallot, then slowly add the oil to emulsion; add salt & pepper (approximately 1/2 to 1 teaspoon each), to taste. Recipe developed with support of my son, Chef/Owner Paul Wireman, Trio an American Bistro, Jackson, WY.

Number of servings: 4 to 6

Submitted By: Rich Wireman
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