Corn Cakes with Shrimp & Guacamole Recipe

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Corn Cakes with Shrimp & Guacamole Recipe
Corn Cakes with Shrimp & Guacamole Recipe photo by Taste of Home
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Corn Cakes with Shrimp & Guacamole Recipe

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4 1 1
Publisher Photo
These appetizers can be made a few hours ahead of time and kept in an airtight container.—Carla DeVelder, Mishawaka, Indiana
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min./batch

Ingredients

  • 1/2 cup fresh or frozen corn
  • 1 cup complete buttermilk pancake mix
  • 3/4 cup water
  • 2 tablespoons finely chopped sweet red pepper
  • 1 green onion, chopped
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh cilantro
  • 1/8 teaspoon hot pepper sauce
  • 1 medium ripe avocado, peeled and pitted (TKAK: this is being used for guacamole so will need it to be soft enough to mash)
  • 2 tablespoons lime juice
  • 2 tablespoons finely chopped onion
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1/8 teaspoon salt
  • 24 cooked medium shrimp, peeled and deveined (TKAK if frozen please place in fridge to thaw)

Directions

Crab Cakes
(Eggs should always be beaten: either lightly beaten in the ingredients or beaten in the method.)
In a large/ small bowl, combine the first eight ingredients. Fold in crab. ... In a (large / small) skillet over medium-high heat, cook crab cakes in oil in batches for x-x minutes on each side or until golden brown.
Loose batter
Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes.
With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a (large / small) skillet over medium-high heat, cook seafood cakes in oil in batches for x-x minutes on each side or until golden brown.
Loose batter, breaded before cooking
Cover and refrigerate for at least 2 hours. Place bread crumbs in a shallow bowl. Drop 1/4 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty. Repeat with remaining mixture. In a (large / small) nonstick skillet over medium-high heat, cook patties in oil in batches for x-x minutes on each side or until golden brown.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn Cakes with Shrimp & Guacamole in Taste of Home December/January 2009, p41

Nutritional Facts

1 each: 44 calories, 2g fat (0 saturated fat), 15mg cholesterol, 118mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 1/2 cup fresh or frozen corn
  • 1 cup complete buttermilk pancake mix
  • 3/4 cup water
  • 2 tablespoons finely chopped sweet red pepper
  • 1 green onion, chopped
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh cilantro
  • 1/8 teaspoon hot pepper sauce
  • 1 medium ripe avocado, peeled and pitted (TKAK: this is being used for guacamole so will need it to be soft enough to mash)
  • 2 tablespoons lime juice
  • 2 tablespoons finely chopped onion
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1/8 teaspoon salt
  • 24 cooked medium shrimp, peeled and deveined (TKAK if frozen please place in fridge to thaw)
  1. Crab Cakes
  2. (Eggs should always be beaten: either lightly beaten in the ingredients or beaten in the method.)
  3. In a large/ small bowl, combine the first eight ingredients. Fold in crab. ... In a (large / small) skillet over medium-high heat, cook crab cakes in oil in batches for x-x minutes on each side or until golden brown.
  4. Loose batter
  5. Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes.
  6. With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a (large / small) skillet over medium-high heat, cook seafood cakes in oil in batches for x-x minutes on each side or until golden brown.
  7. Loose batter, breaded before cooking
  8. Cover and refrigerate for at least 2 hours. Place bread crumbs in a shallow bowl. Drop 1/4 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty. Repeat with remaining mixture. In a (large / small) nonstick skillet over medium-high heat, cook patties in oil in batches for x-x minutes on each side or until golden brown.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn Cakes with Shrimp & Guacamole in Taste of Home December/January 2009, p41

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Metrocookbookdivany User ID: 6837772 239432
Reviewed Dec. 14, 2015

"This was an easy, quick weeknight dinner that won raves from hubby. Will become part of the rotation. Topped mine with some leftover cranberry salsa, also on this site. Did not make the guac bc I was out of avocados. Will try it next time."

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