Corn Cakes With Crab And Smoky Avocado Yogurt
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
56
Spice
60
Sweetness
51
Sourness
35
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Greek Yogurt (2 percent)1 cup
Cilantro Leaves (fresh)1 cup
Whole Milk1 tbsp
Clover Honey1.5 cups
Corn Flour1.5 tsps
Baking Powder1 tsp
Kosher Salt1 tsp
Cayenne Powder2 large
Egg (separated)1 large
Egg WhiteDirections:
1
For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender
2
Blend until smooth
3
Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld
4
For the corn cakes: Combine the milk, butter and honey in a small saucepan
5
Bring to a simmer over low heat and cook until butter has melted
6
Remove from the heat and let cool for 5 minutes
7
Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl
8
Whisk the egg yolks in a bowl until smooth
9
Add the cooled milk mixture and mix until smooth, then stir in the corn
10
Stir the wet mixture into the dry mixture until a batter just comes together
11
In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture
12
Heat some butter in a cast-iron skillet over medium heat until almost smoking
13
Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit
14
Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes
15
Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute
16
Remove to a baking rack to drain
17
To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens