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Creamy Crab On Corn Pancakes

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ready in: under 30 minutes
serves/makes:   36 pcs

recipe id: 84290

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3 ounces cream cheese
1/4 cup mayonnaise
1 teaspoon chipotle chile in adobo -- finely chopped
1/2 teaspoon ground cumin
1/2 pound crabmeat -- lump
1/4 cup green onions, finely chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon grated lime zest
salt and pepper

Corn Pancakes

1/4 cup cornmeal
1/4 cup flour, all purpose
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
1 egg
1 tablespoon butter, melted
1/2 cup buttermilk
2 tablespoons green onions, finely chopped
1 teaspoon jalapeno chile -- finely chopped
non-stick cooking spray
36 cilantro leaves


With an electric mixer, beat together cream cheese, mayonnaise, chipotle, and cumin in a medium bowl. Turn mixer to low and mix in crabmeat, green onions, cilantro, and lime zest. Season to taste with salt and pepper.

To prepare the corn pancakes, in a medium bowl, stir together the cornmeal, flour, salt, baking powder, and sugar. In a glass measuring cup or small bowl, mix together the egg, butter, and buttermilk. Add wet mexture to the dry ingredients and blend well; fold in green onions and jalapeno.

Heat a medium nonstick skillet over medium heat and spray lightly with vegetable oil. Drop batter by teaspoonfuls into the pan, forming circles 1 1/2 to 2 inches in diameter. Cook until golden brown, turning once. Remove and cool on a wire rack.

Spread each pancake with some of the crab mixture and garnish with a cilantro leaf. Serve on a decorative platter.

Terry's Notes: Succulent crabmeat blended with cream cheese and spices makes a yummy topping for these light, silver dollar size pancakes. It's an elegant appetizer worthy of any cocktail party.

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Nutritional data has not been calculated yet.

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