CRAB & CORN CAKES
Yield 10 cakes
Number Of Ingredients 12
Steps:
- drain crab well and place in a large bowl. cut kernels of corn off cob carefully. use the back of the knife to scrape some of the "milk" and bits left on the cob and combine with crab. add remaining ingredients and stir well to combine. form 2 1/2-inch patties with your hands and place on a sheet pan. refrigerate for 20 minutes. heat a few tablespoons of olive oil in a skillet over medium high heat and carefully add a few cakes, not overcrowding the pan. lightly pan fry cakes for 2-3 minutes per side or until nicely browned. remove any corn kernels that fall out from the pan while frying, as they will jump and pop. let rest on paper towels, repeat with remaining cakes and serve immediately.
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