Prep 10 mins
Cook 15 mins
Another great recipe from the great Hereford House Restaurant in Kansas City. Great on their own - awesome on their Steak Oscar!
- 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)
- 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.
- 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.
- Add the lump crab and bread crumbs. Fold gently to mix, be careful not to break the crab up too much.
- 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.
- 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.
These were delicious! They were a little difficult to keep together, but I think I should have broken the lump crab up a bit more- if I had the cakes probably would have stuck together better. I divided the recipe by 5 and still had too many crabcakes for the two of us. We froze half of them and will eat later. Excellent recipe!
they do take time to prepare but oh so worth it! They were perfect with your filet oscar recipe. I can hardly wait to try it again by itself or stuffed in mushrooms. Thank you.