Crab hoecakes with blueberry corn salsa from Deep Run Roots: Stories and Recipes from My Corner of the South (page 210) by Vivian Howard

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Notes about this recipe

  • SheilaS on March 15, 2017

    This is a 3-part recipe: a blueberry corn salsa, a lemony crab salad and Grandma Hill's Hoecakes. The hoecakes can be made ahead and I would recommend that option as the re-heated cakes had a nice crispiness that the fresh off the frying pan cakes lack. Without that crispness, it's just stuff on a pancake. I enjoyed the flavors of this dish but I don't think I'll bother with the hoecakes again. I'd prefer to pile the lemony crab salad into an avocado half, top with the salsa and serve more of it on the side with some crispy corn tortilla chips.

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