The Perfect Crab Cake
- 1 lb. crabmeat, preferably lump
- (refrigerated, canned from
- Costco works great!)
- 1 1/2 cups sweet corn kernels,
- fresh or frozen and thawed
- 1 red bell pepper, finely
- chopped
- 1 jalapeno, seeded and finely
- chopped
- 1 bunch scallions, finely sliced
- 1/2 cup dry breadcrumbs
- 1/2 t curry powder
- 1 t salt
- 4 large eggs
- 1 cup panko (Japanese bread
- crumbs)
- 4 T Land O'Lakes Light Butter
- 1. Pick over the crabmeat, discarding any pieces of shell or cartilage. In a large bowl, stir together the crabmeat, corn, bell pepper, jalapeno, scallion, dry bread crumbs, curry powder and salt. In a small bowl, whisk together the eggs and add them to the crabmeat. Mix well.
- 2. Form the crab mixture into 12 cakes, each about 1/2 cup, pressing the cakes together very firmly. Place the panko in another bowl. Dip the cakes in panko and transfer to a sheet pan lined with parchment paper. Refrigerate, uncovered, for 1 hour.
- 3. In batches, heat butter in each of two saute pans over high heat. When the butter is very hot but not smoking, add the cakes and cook until well browned, about 5 minutes per side. Serve.
crabmeat, costco works great, sweet corn, red bell pepper, jalapeno, scallions, dry breadcrumbs, curry powder, salt, eggs, bread, t
Taken from www.epicurious.com/recipes/member/views/the-perfect-crab-cake-1208449 (may not work)