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Categories:
whole kernel frozen corn red bell pepper green onions yellow cornmeal flour baking pwd. soda salt pepper eggs Ricotta cheese buttermilk lime juice crabmeat
Viewed: 97 - Published at: 4 years agoIngredients
- 3 T butter
- 1 1/2 C whole kernel frozen corn
- 1/3 C red bell pepper, chpd
- 3 green onions, chpd
- 1 C yellow cornmeal
- 1/2 C flour
- 1 tsp baking pwd
- 1 tsp soda
- 1 tsp salt
- 1 tsp pepper
- 2 large eggs
- 1 C ricotta cheese
- 1/2 C buttermilk
- 1 T lime juice
- 1 lb crabmeat
Method
- Saute first 4 ingred for 5 min.
- Combine cornmeal, flour, baking pwd., soda, salt and pepper.
- In seperate bowl mix egg, ricotta, buttermilk and lime juice. Fold cornmeal mixture into egg mixture then fold in crabmeat and sauteed vegetables.
- Using 1/4 C measuring cut form cakes. Refridgerate. Saute in butter.
- Serve with Remoulade Sauce
