Recipe by CindiJ
Another great recipe from the great Hereford House Restaurant in Kansas City. Great on their own - awesome on their Steak Oscar!
Top Review by AshS
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!
- 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)
Directions See How It's Made
- 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.