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Categories:
crabmeat sweet corn kernels red bell pepper pepper scallions bread crumbs curry powder salt eggs corn oil
Viewed: 17 - Published at: 2 years agoIngredients
- 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 jalapeno 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
Method
- 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 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 saute 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.
