Smoked Corn & Crab Cakes with Mango-Lime Sauce

Ingredients

Crab Cakes

• 8 oz crab meat
• 2 ears of corn
• 1/4 cup mayo
• 1/4 cup mild cheddar cheese
• 3 tablespoons whole grain mustard
• 1/8 cup chopped flat-leaf parsley
• 1 egg
• 1 tablespoon lemon juice
• 2 chipotle peppers + 1 tablespoon adobo sauce
• 2 green onions, chopped
• 1 teaspoon black pepper
• 1 teaspoon cayenne

Mango-Lime Sauce

• Juice and zest of 2 limes
• 1/8 cup mango juice
• 8 oz Crème Fraîche
• 2 tablespoons sugar

Directions

Packed tightly with a Weston Burger Press, then smoked and served with avocados and a cool mango-lime sauce, these spicy crab cakes are perfection.

Yields 5 quarter pound patties

1. Use a Weston Corn Stripper to remove corn from the cob.
2. Shred your cheese over the corn. Mix in remaining ingredients.
3. Place a piece of patty paper onto your burger press, then place about three tablespoons of the crab mixture, rolled into a ball, onto the paper.
4. Place a second sheet of paper on top of the mixture, then close the burger press. Repeat for remaining crab mixture.
5. Place your patties into the freezer and allow to freeze at least 3 hours, or until frozen (to freeze more quickly, spread the patties into a single layer rather than stacking them).
6. Preheat your smoker to 200 degrees F. Remove your crab cakes from the patty paper and sprinkle with black pepper and cayenne.
7. Place a tablespoon of butter into a skillet, then place the cakes into the skillet. Place your skillet in your smoker and allow to smoke about an hour.
8. Flip the crab cakes and smoke another hour.
9. While your crab cakes are smoking, prepare your sauce by mixing all ingredients. Chill until ready to use.
10. Serve smoked corn & crab cakes on Hawaiian Sweet Bread sandwich rolls with mango-lime sauce and a slice of avocado.