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.