Ingredients

1 lb. crabmeat, preferably lump

(refrigerated, canned from

Costco works great!)

1 ½ cups sweet corn kernels,

fresh or frozen and thawed

1 red bell pepper, finely

chopped

1 jalapeno, seeded and finely

chopped

1 bunch scallions, finely sliced

½ cup dry breadcrumbs

½ t curry powder

1 t salt

4 large eggs

1 cup panko (Japanese bread

crumbs)

4 T Land O’Lakes Light Butter

Preparation

  1. 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 the eggs and add them to the crabmeat. Mix well.
  2. Form the crab mixture into 12 cakes, each about ½ cup, pressing the cakes together very firmly. Place the panko in another bowl. Dip the cakes in panko and transfer to a sheet pan lined with parchment paper. Refrigerate, uncovered, for 1 hour.
  3. In batches, heat butter in each of two sauté pans over high heat. When the butter is very hot but not smoking, add the cakes and cook until well browned, about 5 minutes per side. Serve.