Did someone say seafood corn cakes? Topped with an Asian-inspired crunchy slaw? Count us in! This wonderful fusion from 2019 Lodge National Cornbread Cook-off competitor, Nancy Angelici, delivers on flavor and texture.
Level
Intermediate
Prep Time
30 minutes
Cook Time
12-15 minutes
Serves
4
Cook it With Our
Directions
- Add shrimp and crab meat to food processor; pulse just until shredded, then transfer to a large bowl. Add corn, roasted red peppers, salt, chili powder, apricot preserves, cornbread mix, ground pepper, and the egg. Mix with spatula until well combined.
- In shallow bowl, combine cornbread mix, bread crumbs, and pepper.
- Spoon seafood mixture into a 1⁄2 cup measuring cup to form eight, 2-inch corn cakes, and roll each cake in breading to coat. Transfer to platter or lined baking sheet and refrigerate 20 minutes to chill/set.
- While corn cakes are chilling, toast sesame seeds in 12 inch skillet over low to medium heat for 2 minutes. Remove from skillet and set aside.
- In large bowl, combine coleslaw mix, chipotle ranch dressing, honey, and toasted sesame seeds.
- In a 12 inch skillet, heat 1 tablespoon butter and 2 teaspoons canola oil over medium heat. Add in 4 corn cakes and cook approximately 3 minutes on each side until deep golden brown. Transfer to platter and cover with foil. Wipe skillet with paper towel and add in remaining 1 tablespoon butter and 2 teaspoons canola oil. Add in remaining 4 corn cakes, and cook on medium heat approximately 3 minutes per side.
- Place 2 corn cakes on each plate, and top with toasted sesame slaw, dividing among each plate, (using also as side dish, if desired) and divide and sprinkle reaming 1 tablespoon toasted sesame seeds over each corn cake.
Share: