The Perfect Crab Cake

Name: The Perfect Crab Cake
Ingredients: 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

17 ingredients

3 steps

Ingredients

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

Directions

1

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

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

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.