Place a pan (preferably cast iron) over medium heat for about 3 minutes. When you are ready to make the crab cakes, place the corn flour into a shallow wide bowl.Cover and allow to refrigerate for about an hour or up to overnight. Fold in the rest of the crab cake ingredients. Add the Old Bay, dill and salt and gently stir to coat.(You can also gently mash with a fork.) Transfer the the mixture to a medium-sized bowl. You’ll want the mixture to be broken up, but still a little chunky. Place the hearts of palm into a food processor and pulse three times.I also tried it again in a pancake batter, but scaled the amount back to one tablespoon, which yielded a lighter, cornbread-scented result. But rather than throw the flour away, I tried it again, using it as a coating for falafel. I rolled some of the falafel spheres in the corn flour, dunked it into some hot oil, and they emerged with a crispy, light and golden shell. The results were tragic: inedible and ugly brick pancakes stomped out of the skillet, with a rubbery yet dry texture that I’d never seen before. I bought this product by mistake after reaching for chickpea flour, which looks pretty similar in the package. I assumed this powdery flour would yield a light result, so the first time I used it was in a pancake batter along with regular AP flour.
Except if you are in the UK, where cornstarch is called cornflour, which I find to be horribly confusing. Have you ever tried using corn flour? Not cornmeal, which is its grainier counterpart and one word, but corn flour, which is a finer powder, and two words.
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