Corn Crabcakes With Cayenne Cream
8 ounced uncooked crabmeat
1 huge egg, white only
About 5 tablespoons homemade bread crumbs
1/3 cup corn kernels
3 drops hot sauce
1/2 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
1 tablespoon nonfat sour cream
1 teaspoon Worcestershire sauce
CAYENNE CREAT:
1/4 cup plain nonfat yogurt
1/4 cup nonfat dour cream.
1 1/2 tablespoons minced cornlchons
1 tables poon minced fresh parsley
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
2 teaspoond freshly squeezed lemon juice
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