Corn and Crab Cakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c. fresh yellow corn kernels
1/4 c. finely chopped red bell pepper
3 T. chopped green onions
3 T. mayonnaise
1 t. Dijon mustard
3/4 t. Old Bay seasoning
8 oz. crab claw meat, shell pieces removed
1 large egg, lightly beaten
1 1/2 c. panko breadcrumbs, divided
cooking spray
butter or olive oil, for frying
1 egg, lightly beaten with 1 T. water
Cherry salsa for topping
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Directions: |
Directions:T prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 3/4 c. panko. Divide mixture into 8 equal portions; shape each into a 1 inch thick patty. Arrange patties in a single layer on a small baking sheet. Place patties in freezer for 20 minutes until firm (or longer for future use.)
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 3/4 c. panko to pan; coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently. Place toasted panko in a shallow dish; lightly dip cakes in beaten egg mixture; dredge in toasted panko crumbs.
Melt butter or oil (or combination of both) in a large nonstick skillet over medium-high heat; swirl to coat. Cook 4 minutes on each side or until golden brown. Serve topped with 1 - 2 T. cherry salsa. |
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Number Of
Servings: |
Number Of
Servings:4 (2 cakes each) |
Personal
Notes: |
Personal
Notes: Easy to double/triple - just cook in multiple batches.
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