Crab Cakes

• 1 pound crabmeat, preferably jumbo lump
• 1 1/2 cups sweet corn kernels, fresh or frozen and thawed
• 1 red bell pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 bunch scallions, finely sliced
• 1/2 cup dry bread crumbs
• 1 tablespoon curry powder
• 1 teaspoon salt
• 5 large eggs
• 1 cup panko (Japanese bread crumbs)
• Canola or corn oil for frying

1. Pick over the crabmeat, discarding any pieces of shell or cartilage.
2. In a large bowl, stir together the crabmeat, corn, bell pepper, jalapeno, scallion, dry bread crumbs, curry powder and salt.
3. In a small bowl, whisk together 3 of the eggs and add them to the crabmeat.
4. Mix well.
5. Form the crab mixture into 12 cakes, each about 1/2 cup, pressing the cakes together very firmly.
6. Beat the remaining 2 eggs together in a shallow bowl.
7. Place the panko in another shallow bowl.
8. Dip cakes in egg, dredge in panko and transfer to a sheet pan lined with parchment paper.
9. Refrigerate, uncovered, for 1 hour.
10. Heat 1/2 inch oil in each of two saute pans over high heat.
11. When the oil is very hot but not smoking, add the cakes and cook until well browned, about 5 minutes per side.
12. Drain briefly on paper towels and serve.

crabmeat, sweet corn kernels, red bell pepper, pepper, scallions, bread crumbs, curry powder, salt, eggs, corn oil

Taken from cooking.nytimes.com/recipes/5252 (may not work)