Corn Cakes with Crab and Smoky Avocado Yogurt

Total Time:
1 hr 30 min
40 min
30 min
20 min

16 corn cakes

  • Smoky Avocado Yogurt:
  • 2 ripe avocados, diced
  • 1 cup Greek yogurt (2 percent)
  • 1/2 cup fresh cilantro leaves
  • 2 teaspoons chipotle in adobo puree (see Cook's Note)
  • Juice of 1/2 lime
  • Kosher salt and pepper
  • Corn Cakes:
  • 1 cup whole milk
  • 4 tablespoons unsalted butter, diced, plus more for cooking the corn cakes
  • 1 tablespoon clover honey
  • 1 1/2 cups corn flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne powder
  • 2 large eggs, separated
  • 2 cups fresh or frozen corn kernels
  • 1 large egg white
  • Assembly:
  • 8 ounces jumbo lump crab meat
  • Microgreens, for garnish
  • For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.

  • For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.

  • Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.

  • Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. 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.

  • Heat some butter in a cast-iron skillet over medium heat until almost smoking. 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. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.

  • To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.

Cook's Note: To make the chipotle puree, just put some chipotle en adobo in a blender or food processor and process until smooth. Extra puree can be refrigerated for 2 weeks, or frozen for 2 months.

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