Side Pannel
Black Bean Crab Cakes
Ingredients List
- 1 1/4 qt Black beans, canned/cooked,
- -drained
- 1 c Onion, finely diced
- 2/3 c Red bell pepper, finely
- -diced
- 2/3 c Green bell pepper, finely
- -diced
- 6 Serrano chiles (sub as
- -desired), finely diced
- 1 c Green onion, finely diced
- 6 Whole fresh eggs
- 6 c Corn flake crumbs, in all
- 1 1/2 c Crab meat, picked through
- -well, shredded/separated
- 2 ts Salt
- 1/2 ts Cayenne (adjust as desired)
- 2/3 c Whole milk
Directions
Place beans, onions, peppers, garlic, green onion, 3 eggs, 3 cups corn
flake crumbs, crabmeat, salt, and cayenne pepper in mixing bowl. Use flat
beater and mix on low until beans are partly mashed.
Portion bean mixture using 1 1/2 - 2oz. scoop; flatten to approx. 1/2"
thickness.
Beat together 3 eggs and milk until well combined. Dip bean cakes in
mixture, then coat well in remaining 3 cups corn flake crumbs. Place on
parchment-lined sheet pan.
Bake at 400-deg. F. approx. 15 minutes or until lightly browned and crisp.
flake crumbs, crabmeat, salt, and cayenne pepper in mixing bowl. Use flat
beater and mix on low until beans are partly mashed.
Portion bean mixture using 1 1/2 - 2oz. scoop; flatten to approx. 1/2"
thickness.
Beat together 3 eggs and milk until well combined. Dip bean cakes in
mixture, then coat well in remaining 3 cups corn flake crumbs. Place on
parchment-lined sheet pan.
Bake at 400-deg. F. approx. 15 minutes or until lightly browned and crisp.
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