Start your meal with these pan-fried crab cakes.
1 tablespoon butter
1 cup corn kernels, grilled
1/2 cup chicken stock
salt, to taste
oil, for sautéing and frying
1 stalk celery, diced
1 red bell pepper, diced
1/2 medium white onion, diced
250 grams crabmeat
4 green onion, chopped
1 teaspoon parsley sprigs, chopped
1/4 cup mayonnaise
1 teaspoon mustard
1 teaspoon worcestershire sauce
hot sauce, to taste
2 teaspoons lemon juice
1/2 cup breadcrumbs
Make the corn purée: In a saucepan over medium heat, melt butter and add corn. Pour in stock and simmer for 8 to 10 minutes. Using a blender, purée mixture until smooth. Season with salt and pepper; set aside.
Heat a small amount of oil in a pan. Sauté celery, bell pepper, and onions until soft and fragrant. Season with salt and pepper. Set aside and let cool.
In a bowl, combine crab meat, green onions, parsley, mayonnaise, mustard, Worcestershire sauce, hot sauce, lemon juice, and breadcrumbs. Add sautéed vegetables and mix well.
Form mixture into 2-inch round patties. Dredge both sides in remaining breadcrumbs.
Heat oil in a pan and pan-fry crab cakes until golden, about 2 to 3 minutes on each side. Serve on a bed of corn kernels and top with corn purée.
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