Hereford House Crab Cakes

Another great recipe from the great Hereford House Restaurant in Kansas City. Great on their own - awesome on their Steak Oscar!

• Ready In: 25 mins
• Yields: 20 2-ounce cakes

Ingredients

• 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

1. 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.
2. 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.
3. Add the lump crab and bread crumbs. Fold gently to mix, be careful not to break the crab up too much.
4. 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.
5. 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.