Crab Cakes

Ingredients

• 1 pound crabmeat, preferably jumbo lump
• 1 ½ cups sweet corn kernels, fresh or frozen and thawed
• 1 red bell pepper, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1 bunch scallions, finely sliced
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    274 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 11 grams protein; 114 milligrams cholesterol; 479 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 12 as a first course or 6 as a main course

Preparation

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

• Marquee dish: Duck confit, rice, butter.