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Gluten Free Chili-Lime Polenta Crab Cakes
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¼ C. lime juice, freshly squeezed
2 eggs, lightly beaten
1/2 C. Hellmann’s® Mayonnaise
2 tsp. Tabasco® Chipotle Pepper Sauce
1/2 C. sweet corn kernels (thawed from frozen)
2 Tbsp. scallion (green onion), chopped
1 tsp. garlic salt
2/3 C. Bob’s Red Mill® or other gluten free polenta*
1 lb. Phillips crab meat
1. In 2 qt. bowl, mix all ingredients together except crab meat. For best results, cover and chill mixture for up to 12 hours to allow polenta to soften and absorb liquid before folding in crab meat, forming into cakes and cooking.
2. Fold in crab meat and form into desired sized cakes.
1. Heat butter/oil blend over medium heat in sauté pan to just cover bottom. Saute cakes 3-5 minutes total per side, turning twice during cooking, until golden brown on both sides and centers reach a minimum 165 F. For best results, cook slowly over lower heat so polenta will cook thoroughly. Cooking can be finished in preheated 350 F. oven. Serve immediately or hold at minimum 135 F. until ready to serve or up to 1 hour.
*A quick-cooking or “instant” polenta is preferred for a softer, creamier center when cooked.
Phillips Original Recipe
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