Recipe #5764
Tourteau Crab and Corn Cakes with Coriander Shoots
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 6 min |
| Total: | 31 min |
30 cakes
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Magazine Flaveurs |
Wine & food pairing
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Recipe ingredients
- 1 227-g bag fresh Tourteau crabs
- 100 g (3½ oz.) fresh corn kernels
- 1 Tbsp. (15 mL) chopped coriander
- 1 Tbsp. (15 mL) minced chives
- 1 small garlic clove, chopped
- 2 Tbsp. (30 mL) cornstarch*
- 1 egg*
- Pinch salt
Preparation
In a large bowl, mix all ingredients together.
In an oiled skillet, drop mixture by spoonfuls making 1½-in. (4-cm) round cakes.
Brown cakes both sides over medium heat.
Denise Cornellier
Chef and owner, Cornellier Traiteur
Suggestion
Presentation
Place a crab cake on a plate and garnish with coriander shoots. 
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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