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Black Bean Crab Cakes

appetizers, shellfish

1 1/4 quart black beans, canned/cooked
1 drained
1 cup onion -- finely diced
2/3 cup red bell pepper -- finely
1 diced
2/3 cup green bell pepper -- finely
1 diced
6 serrano chiles (sub as
1 desired) -- finely diced
1 cup green onion -- finely diced
6 whole fresh eggs
6 cup corn flake crumbs, in all
1 1/2 cup crab meat, picked through
1 well -- shredded/separated
2 teaspoon salt
1/2 teaspoon cayenne (adjust as desired)
2/3 cup whole milk

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. ~ - - - - - - - - - - - - - - - - -=20 Recipe By :=20 From: Inagaddadavida Date: 11 Dec 96 Chile-Heads List Ä

Yield: 24 servings

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