Chef Folse's Twin Corn Pancakes with Creamy Lump Crab Sauce - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef Folse's Twin Corn Pancakes with Creamy Lump Crab Sauce

Twin Corn Pancakes with Creamy Lump Crab Sauce

Prep Time:  30 Minutes
Yields:  8 Servings

Comment:
Two of the greatest raw ingredients in Louisiana cooking are corn and crab.  They can be found in soups, entrées and combined into interesting hors d’oeuvres and appetizers. With the addition of green and red minced bell peppers, this corn and crab dish becomes a perfect Christmas offering.

Ingredients for Pancakes:
⅔ cup yellow corn meal
½ cup fresh or frozen corn kernels
3 tbsps all-purpose flour
⅛ tsp baking soda
1½ tsps sugar
½ cup buttermilk
1 large egg
½ cup minced onion
¼ cup minced red bell pepper
¼ cup minced green bell pepper
salt and black pepper to taste
corn oil for pan-frying

Ingredients for Creamy Lump Crab Sauce
8 ounces white or lump crabmeat
1 (11.5 ounce) package Bittersweet Plantation Dairy Creole cream cheese
2 tbsps butter
2 tbsps minced red bell pepper
2 tbsps minced green bell pepper
¼ cup minced onions
¼ cup minced chives
2 tbsps flour
¼ cup heavy whipping cream
salt and pepper to taste

Method for pancakes:
In a large mixing bowl combine cornmeal, flour, soda and sugar. Blend well. Add kernel corn, buttermilk and egg. Stir to incorporate well into cornmeal mixture. Add onion and bell peppers and season to taste using salt and pepper. Cover and set aside.

Method for Sauce:
In a large sauté pan, melt butter over medium-high heat. Add bell peppers, onions and chives. Sauté 2 to 3 minutes. Sprinkle in flour to create a white roux. Add heavy whipping cream and Creole cream cheese. Using a wire whisk blend cheese well into the mixture until smooth. Bring to a low boil then reduce to simmer. Add crabmeat and season to taste using salt and pepper. Set aside to keep warm. Additional cream may be necessary to achieve sauce-like consistency.

When ready to serve, place 2 tbsps of corn oil into non-stick sauté pan over medium-high heat. Add tablespoon size servings of cornmeal mixture into sauté pan, spreading lightly into a 2-inch pancake. Sauté one to two minutes on each side or until golden brown. Continue until all are done and serve each pancake topped with a tablespoon of creamy crab mixture.

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