Corn Cakes with Crab and Smoky Avocado Yogurt

Mar 2, 2019Cakes Recipes

Ingredients:

  • 2 ripe avocados, diced
  • 1 cup Greek yogurt (2 percent)
  • 1/2 cup fresh cilantro leaves
  • 2 teaspoons chipotle in adobo puree (see Cook’s Note)
  • Juice of 1/2 lime
  • Kosher salt and pepper
  • 1 cup whole milk
  • 4 tablespoons unsalted butter, diced, plus more for cooking the corn cakes
  • 1 tablespoon clover honey
  • 1 1/2 cups corn flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne powder
  • 2 large eggs, separated
  • 2 cups fresh or frozen corn kernels
  • 1 large egg white
  • 8 ounces jumbo lump crab meat
  • Microgreens, for garnish

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