For the crab cakes: Bring a pot of water with 1 teaspoon salt to a boil, and then cook the corn with the husk on for 10 minutes. Peel
off and discard the husk
, and then remove the kernels from the stalk with a knife and set aside.
Combine the corn
with the blue crab, snow crab
, Crab Cake Sauce, mayonnaise
, breadcrumbs, Thai basil, cilantro, onions, lemon juice, peppers and crackers in a large mixing bowl and mix thoroughly. Shape into 5-ounce patties, and then place on a baking sheet in the refrigerator to rest and firm up, about 30 minutes.
For cooking and assembling: Heat the butter and oil in a large saute pan, and then saute the crab cakes
until golden on each side. To build the sandwiches, smear 1 ounce of New Tartar Sauce and 1 ounce of Mango Chutney on each crab cake, followed by 1 slice of tomato, 4 slices of avocado
, some Asian style greens
and 3 onion rings. Enjoy!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.