Rustic Crab and Corn Cakes with Sriracha Mayo
Savor the Summery Flavors of Corn and Crab Cakes with Sriracha Mayo Summer is the perfect time to indulge in fresh, vibrant flavors that remind us of sun-drenched days by the seaside. One such dish...
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Cooking tools:
- Mixing bowl
- Skillet
- Spatula
- Measuring cup
- Measuring spoon
- Whisk
- Chef's knife
- Cutting board
- Refrigerator
- Stove
- Colander
- Plate
- Serving platter
- Baking sheet
- Paper towel
- Plastic wrap
- Oven mitt
- Fork
- Tongs
- Garlic press
- Microplane
- Lime squeezer
- Spoon
Ingredients
- 1 lb crab meat ( squeeze juices out)
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup green onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon H.U.T.K
- Salt
- pepper
- 2 tablespoons olive oil (for frying)
- 1/2 cup mayonnaise
- 1-2 tablespoons Sriracha sauce (to taste)
- 1 tablespoon lime juice
- 1 teaspoon honey
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