Creamy Crab on Corn Pancakes


1/2 pound lump crabmeat
1 (3 oz) package cream cheese
1/4 cup good mayonnaise
1 teaspoon finely chopped canned chipotle chile in adobo sauce
1/2 teaspoon ground cumin
1/4 cup finely chopped green onion
1 tablespoon chopped cilantro’1 teaspoon grated lime zest
Salt and freshly ground pepper
Corn Pancakes
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
1 egg
1 tablespoon melted butter
1/2 cup buttermilk
2 tablespoons finely chopped green onion
1 teaspoon finely chopped jalapeno pepper
Vegetable oi cooking spray
36 cilantro leaves


With an electric mixer beat together the cream cheese, mayonnaise, chipotle, and cumin in a medium bowl. Turn mixer to low and mix in crabmeat, green onion, cilantro, and lime zest. Season 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 ingredients and blend well; fold in green onions and jalapeno.

Heat a non stick skillet or use an electric griddle. Spray lightly with vegetable spray. Drop batter by teaspoonfuls onto 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.