Maryland Crab Cake

Northern Lakes Seafood Company

Crab Cake Ingredients
2 pounds Jumbo Lump Crabmeat (cleaned)
One  Cob of Corn (roasted and cut off the cob)
One  Poblano pepper (roasted, cleaned and diced)
2 Tbsp  Red Onion (diced)
2 Tbsp  Dijon Mustard
1 Cup  Mayonnaise
2  Scallions (green only, thinly sliced)
1 Tbsp  Worchesershire Sauce
1 Tbsp  Tabasco
One  Lemon (juiced)
To Taste Salt and Pepper
One  Egg
1 Cup  Panko Bread Crumbs
As needed Panko Bread Crumbs (for dredging)
As needed Canola Oil (for sauteing)

Mix all wet ingredients and seasonings together.
Fold in 1 cup of break crumbs.
Mix in crabmeat.

Summer Corn Sauce Ingredients
1 Quart Heavy cream
4  Cobs of corn (blanched, shocked and cut off the cob)
1/4 tsp  Cumin
1/4 tsp  Coriander
To taste Tabasco
To taste Salt and pepper

Reduce cream over low heat until thick.
Add cooked corn and seasonings.
Remove from heat and keep warm.

Method of Preparation
1. Form crab cakes and dredge (lightly coat) in remaining bread crumbs.
2. Heat a pan on medium heat with Canola oil.
3. Cook crab cakes until golden brown on both sides (about 3-5 minutes).
4. Remove crab cakes from pan and pat dry.
5. Place some mixed greens in the center of plate, top with a crab cake and spoon summer corn sauce atop cake.