Creamy Crab On Corn Pancakes

Serves 36 bites
Recipe By: Barbara Pool Fenzl
Published in: Seasonal Southwest Cooking

3 ounce cream cheese
1/4 cup mayonnaise
1 teaspoon chipotle chile in adobo -- finely chopped
1/2 teaspoon cumin -- ground
1/2 lbs crabmeat -- lump
1/4 cup green onions -- finely chopped
1 tablespoon 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 teaspoon sugar
1 egg
1 tablespoon butter -- melted
1/2 cup buttermilk
2 tablespoon green onions -- finely chopped
1 teaspoon jalapeno chile -- finely chopped
vegetable oil 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 measureing cup or sall
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.

Recipe 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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