Hereford House Crab Cakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/2 cup poblano pepper, diced
• 1 cup red pepper, diced
• 1/8 teaspoon chopped garlic
• 1/2 cup chopped red onion
• 1/2 cup fresh corn kernel
• 1 1/4 cups mayonnaise
• 1/4 cup chopped cilantro
• 1/4 cup chopped parsley
• 3 eggs
• 1/4 cup lemon juice
• 1 tablespoon salt
• 5 lbs fresh lump crabmeat
• 1 cup japanese-style bread crumbs (panko)

Recipe

• 1 in a large saute pan add poblano, red peppers, garlic, onions and corn. cook until vegetables become soft. remove from heat and place on a plate. chill in refrigerator for about 10 minutes to let cool.
• 2 in mixing bowl add the mayonnaise, cilantro, parsley, eggs, lemon juice, salt and pepper. mix well. add the cooled vegetables to this and mix well. let stand 5 minutes.
• 3 add the lump crab and bread crumbs. fold gently to mix, be careful not to break the crab up too much.
• 4 using a 2-ounce scoop, spoon some of the mixture into scoop and then pack tightly. remove from the scoop and form into a ball and pack tightly.
• 5 you can freeze the balls to serve at later date. place on lined cookie sheet and cover with plastic wrap. place in freezer for 2 hours. remove and wrap individual balls well (can be vacuum sealed). return to freezer. to serve, place in refrigerator for 2 hours prior to final cooking stage (searing in skillet) and serving.