Name: Corn Cakes with Crab and Smoky Avocado Yogurt
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 16 corn cakes
Ingredients: 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; 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; 8 ounces jumbo lump crab meat; Microgreens, for garnish

Directions

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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Corn Cakes with Crab and Smoky Avocado Yogurt

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