0.0 – 0 reviews • Corn Recipes
| Level: |
Intermediate |
| Total: |
55 min |
| Active: |
45 min |
| Yield: |
8 servings |
Ingredients
- 1/2 head red endive, sliced
- 1/2 yellow onion, sliced
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh Italian parsley
- 1/4 cup champagne vinegar
- 5 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons honey
- Salt and pepper
- 1 ear fresh corn, shucked
- 2 tablespoons butter
- 1 tablespoon oil
- 1/4 yellow onion, diced
- 1/4 red bell pepper, diced
- 2 stalks celery, diced
- 1/2 bunch green onions, chopped
- 1/2 pint lump crabmeat
- 3 tablespoons chopped fresh Italian parsley
- 1/2 cup plain breadcrumbs
- 1 teaspoon cayenne pepper
- 1/2 teaspoon New Orleans-style crab boil seasoning, such as Zatarain’s
- Juice of 1/2 lemon
- Salt and black pepper
- 1 teaspoon creme fraiche
- 8 crescent roll triangles
- 2 eggs, beaten with 2 tablespoons water
- 1 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup chopped cornichons
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- Salt and pepper
Instructions
- For the endive slaw: In a bowl, mix together the endive, onion, chives, parsley, vinegar, olive oil and honey. Add salt and pepper to taste. Marinate at room temperature for 15 minutes.
- For the hand pies: Preheat the oven to 400 degrees F. Prepare a grill for medium heat.
- Oil and grill the corn, turning often, until golden brown. Let cool, then cut the kernels from the cob.
- Heat the butter and oil in a skillet over medium-high heat. Add the onions, peppers, celery and greens onions and cook until translucent. Let cool.
- Add the crabmeat, corn kernels, parsley, breadcrumbs, cayenne, crab boil seasoning and lemon juice. Add salt and pepper to taste and fold in the creme fraiche.
- Lay out the crescent rolls on a work surface. Top each with a couple tablespoons of the filling, then fold into triangles and seal tightly. Brush with egg wash. Bake for 10 to 12 minutes, until golden brown.
- For the comeback sauce: Combine the mayonnaise, ketchup, cornichons, lemon juice, hot sauce, Worcestershire and salt and pepper taste in a bowl. Mix well. Cover and refrigerate until ready to serve. (Makes 2 cups.)
- To serve, spoon some comeback sauce onto plates. Slice the hand pies in half and arrange on top of the sauce. Top with slaw.
