CRAB CAKES

Crab Cakes image

Provided by Jonathan Reynolds

Categories dinner, appetizer, main course

Time 1h35m

Yield Serves 12 as a first course or 6 as a main course

Number Of Ingredients 11

Previous Next

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 jalapeño 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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 0 grams