Crab Corn Cakes w/Lime and Sour Cream

Ingredients

1lb Lump Crab

1-1/3C     Panko

3/4C         Corn kernels, preferably fresh

Kosher salt

3 large     Eggs, lightly beaten

4C            Shredded iceberg lettuce

1/4C         Chopped fresh cilantro

1              Lime

1C            Sour cream

1/4C         Vegetable oil

Process

Combine the crab, panko, corn, and 1-1/2 tsp. salt in a large bowl.

Gently stir in the eggs. With damp hands, tightly shape the mixture into eight 3/4-inch-thick cakes and place them on a small cutting board or flat plate.

Refrigerate for 10 minutes.

Meanwhile, toss the lettuce and cilantro together and arrange on four plates.

Finely grate the zest and squeeze the juice from the lime into a small bowl

`Stir in the sour cream, and thin with a little water to make a pourable sauce.

Season to taste with salt.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium heat.

Add 4 crab cakes and cook, flipping once, until golden brown, about 8 minutes.

Repeat with the remaining oil and crab cakes.

Divide the crab cakes among the plates and serve with the sour cream.

NOTE:

If you don’t have FRESH corn, substitute onion, bell pepper and celery for a total quantity of 3/4C

You can use frozen corn if you cook it first, otherwise it gets too watery

If you don’t like cilantro, you can substitute parsley