Corn and Crab Cakes

Name: Corn and Crab Cakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter, divided; 118 milliliters fresh yellow corn kernels; 227 grams crab claw meat, shell pieces removed; 1 teaspoon Dijon mustard; 1 large egg, lightly beaten; 2 Tbsps chopped fresh parsley; 1 Tbsp chopped green onions; 3 Tbsps chopped green onions; 1 Dash kosher salt; 2 teaspoons fresh lemon juice; 3 Tbsps canola mayonnaise; 1 teaspoons Old Bay seasoning; 355 milliliters panko (Japanese breadcrumbs), divided; 1 drop hot pepper sauce; 59 milliliters chopped red bell pepper

You can never have too many hor d'oeuvre recipes, so give Corn and Crab Cakes a try. This recipe makes 4 servings with 400 calories, 16g of protein, and 28g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of dash of kosher salt, canola mayonnaise, panko, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the panko you could follow this main course with the Panko Crusted Brownie Pie as a dessert. From preparation to the plate, this recipe takes around 50 minutes. It is a good option if you're following a pescatarian diet.

Instructions

To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 3/4 cup panko. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty. Arrange patties in a single layer on a small baking sheet.

Ingredients you will need

Panko