Corn Cakes with Crab and Smoky Avocado Yogurt

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  • Level: Intermediate
  • Total: 1 hr 50 min (includes refrigeration time)
  • Active: 1 hr 20 min
  • Yield: 16 corn cakes
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
  4. 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.
  5. 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.
  6. 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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