- 1 cup all-purpose flour
- 1 cup masa harina
- 1 ½ cups unseasoned bread crumbs
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup milk
- 1 tablespoon canola oil
- 2 eggs
- 1 ¼ cups frozen whole-kernel corn, thawed and well drained
- 1 cup tiny diced roasted red bell pepper
- 1 cup tiny diced green bell pepper
- 2 jalapeno chiles, seeds and veins, removed, minced
- 1 tablespoon minced fresh cilantro
- 3 tablespoons minced shallots
- 1 pound lump crabmeat
- 1 pound tiny (70-90 count) peeled and deveined shrimp, chopped
- 1 (6-ounce) bag panko (Japanese-style) bread crumbs
- Canola oil for sautéing
- Lime Mayonnaise (below)
- Tanqueray Mayonnaise (below)
- 1 cup H-E-B Mayonesa (lime mayonnaise)
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon minced chipotle chile in adobo sauce
- ¼ teaspoon salt
- 1 tablespoon minced cilantro
- 1 ½ cups real mayonnaise
- ¼ cup sour cream
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- 1/3 cup Tanqueray gin
- 1 tablespoon minced parsley
These are some of the appetizers that have made Don Strange Catering legendary in San Antonio. If you haven’t been to a party catered by them, then you’ve probably heard about how good their parties are! I am honored that Don Strange Catering is sharing some of these recipes FIRST with Goodtaste with Tanji. These Shrimp and Crab Corn Cakes would definitely be a hit at your next party. Enjoy!
Two Mayonnaise Sauces
Make the Lime Mayonnaise by combining all ingredients in work bowl of food processor fitted with steel blade. Process until smooth. To make the Tanqueray Mayonnaise, combine all ingredients in a medium bowl and whisk to blend well. Refrigerate the mayonnaises until ready to use.
Crab Corn Cakes
Line a large baking sheet with parchment paper. Place a wire cooling rack on a second baking sheet. Set both aside.
In a large bowl, toss together the flour, masa harina, bread crumbs, baking powder, sugar, salt, and pepper; set aside. In a separate bowl whisk together the milk, canola oil, and eggs, blending well. Fold the milk mixture into the dry mixture, mixing thoroughly. Stir in the corn, bell peppers, jalapenos, cilantro, and shallots, blending well. Gently stir in the crabmeat and shrimp, taking care not to break up the lumps of crabmeat.
Place the panko bread crumbs in a shallow bowl or baking dish. Tightly pat ½ cup of the seafood mixture into cakes about 3 ½ inches in diameter. Dredge each cake in the panko crumbs, patting the crumbs firmly on the cakes. Place the cakes on the prepared parchment-lined baking sheet.
Heat a thin glaze of canola oil in a heavy 12-inch skillet over medium heat. Place as many cakes as will fit in a single layer, not touching, in the hot oil. Sauté for 5 minutes on each side, turning once, or until golden brown. Remove cakes to the wire rack on the second baking sheet; keep warm in a low oven while sautéing the remaining cakes. Serve hot with the two mayonnaises.