Black Bean Dip
INGREDIENTS:
1 1/4 qt Black beans, canned/cooked,
-drained
1 c Onion, finely diced
2/3 c Red bell pepper, finely
-diced
2/3 c Green bell pepper, finely
-diced
6 Serrano chiles (sub as
-desired), finely diced
1 c Green onion, finely diced
6 Whole fresh eggs
6 c Corn flake crumbs, in all
1 1/2 c Crab meat, picked through
-well, shredded/separated
2 ts Salt
1/2 ts Cayenne (adjust as desired)
2/3 c Whole milk
1 1/4 qt Black beans, canned/cooked,
-drained
1 c Onion, finely diced
2/3 c Red bell pepper, finely
-diced
2/3 c Green bell pepper, finely
-diced
6 Serrano chiles (sub as
-desired), finely diced
1 c Green onion, finely diced
6 Whole fresh eggs
6 c Corn flake crumbs, in all
1 1/2 c Crab meat, picked through
-well, shredded/separated
2 ts Salt
1/2 ts Cayenne (adjust as desired)
2/3 c Whole milk
Place beans, onions, peppers, garlic, green onion, 3 eggs, 3 cups corn flake crumbs, crabmeat, salt, and cayenne pepper in mixing bowl. Use flat beater and mix on low until beans are partly mashed.
Portion bean mixture using 1 1/2 -
2oz. scoop; flatten to approx. 1/2" thickness.
Beat together 3 eggs and milk until well combined. Dip bean cakes in mixture, then coat well in remaining 3 cups corn flake crumbs. Place on parchment-lined sheet pan.
Bake at 400-deg. F. approx. 15 minutes or until lightly browned and crisp.
Portion bean mixture using 1 1/2 -
2oz. scoop; flatten to approx. 1/2" thickness.
Beat together 3 eggs and milk until well combined. Dip bean cakes in mixture, then coat well in remaining 3 cups corn flake crumbs. Place on parchment-lined sheet pan.
Bake at 400-deg. F. approx. 15 minutes or until lightly browned and crisp.