10/6/09 - Crab Cakes with Cuban Corn

Ingredients

• Crab cakes (or salmon cakes)
• 1 lb "jumbo" lump crab (you can get claw meat for less but it won't be nice big chunks)
• 2 tbsp cilantro - diced
• 1 tbsp lemon basil
• 3 scallions - diced
• 2 eggs - beaten
• 1 c breadcrumbs
• 1 tsp crushed red pepper
• 1 tsp chili
• 1 tsp old bay
• juice of 1 lime
• 2 tbsp mayo
• 1 tbsp cilantro
• 1 tbsp lemon basil
• juice of 1 lime
• 1 tsp chili powder
• 5 pickle chips - diced
• 1/2 c veg oil (for frying)
• 1) Crab with egg, 3/4 c breadcrumbs (reserve 1/4 cup for later), herbs, spices and lime
• 2) Form cakes (you should get about 9)
• 3) Place remaining breadcrumbs in a shallow dish and coat both sides of the cakes
• 4) In a deep pan heat oil - place crab cakes in oil carefully (always away from you) starting at the 12 o'clock position in the pan
• 5) Flip once browned (about 2-4 min) - again being careful of the oil
• 6) While they are cooking prep the mayo sauce - mix all of the ingredients tog
• ether and salt & pepper to taste (add a squirt of favorite hot sauce or wasabi if you like)
• 7) Remove cakes from oil and let drain on paper towels