Ingredients
1/2 c. mayonnaise
3 green onions, chopped, plus more for garnish
2 large eggs, lightly beaten
2 tsp. Dijon mustard
1 1/2 c. frozen corn, thawed and drained
1 lb. lump crabmeat
1 large jalapeño, seeded, stemmed, and finely chopped, plus more for garnish
Kosher salt
Freshly ground black pepper
1 1/2 c. panko bread crumbs
3 tbsp. Canola oil
Sour cream, for serving
Preparation
Step 1In a medium bowl, whisk mayonnaise, green onions, eggs, and mustard until combined. Fold in corn, crab, and jalapeño. Season with salt and pepper. Add panko and fold to combine. Form into 8 (4-inch) patties. Step 2Heat oil in a large cast iron skillet over medium heat, add crab cakes and cook, until golden on both sides and cooked through, about 4 minutes per side. Remove crab cakes to a plate. Step 3Serve dolloped with sour cream and sprinkled with more green onion and jalapeño.
Have you made these yet? Let us know how it went in the comments below!
