Crab Cakes

Name: Crab Cakes
Ingredients: 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

11 ingredients

12 steps

Ingredients

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

Directions

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.