Crab cakes with veracruz style spicy crema

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by Chef Jeff Smedstad, Elote Café

azfamily.com

Posted on February 9, 2010 at 10:10 AM

The crema is a sort of table salsa that I have had with bread as well as tostadas in the Boca del Rio area outside of Veracruz city The crab Cake is my own thing but makes perfect sense as the bounty of seafood in Veracruz always includes clever use of sweet crab.

Ingredients:
1 lb. crab meat
1 egg
1 egg yolk
1/2 cup mayo
1 tsp. mustard
1/2 cup diced onion
1 cup fresh corn kernels
3 diced jalapeno en escabeche
2 Tbsp. chopped cilantro
1/4 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper

Instructions:
Mix well but carefully so as to leave some texture to the crab. Then crush about 2 cups of corn chips and mix that with 1/2 cup corn starch and 2 cups maseca or cornmeal. Form cakes by gently patting out about 1/4 cup of mix then dredge them carefully in the corn mix and set aside on a plate with parchment paper. Heat about 1 inch of corn oil over medium high heat and fry the cakes about 1 minute on each side until lightly browned then plate the on a bed of lettuce and serve with the crema.


Spicy pumpkinseed crema
1/2 cup toasted pumpkinseed
1 cup mayo mayo
1/2 cup sour cream
1/2 cup chicken stock
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
10 toasted arbol chiles

Instructions:
Puree until smooth refrigerate until needed.

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