Crab and Corn Cakes with Lime Sour Cream

Classic crab cakes get a subtle Tex-Mex treatment with the addition of corn and a refreshing lettuce and cilantro salad on the side.
(serves 4)

1 lb. lump crabmeat, picked over
1&1/3 cups Panko breadcrumbs
3/4 cup white* or bi-colored* corn kernels, preferably fresh
Kosher salt
3 large eggs, lightly beaten
4 cups shredded iceberg lettuce
1/4 cup chopped fresh cilantro
1 lime
1 cup sour cream
A little water
1/4 cup veg. oil

Combine the crab, panko, corn, and 1&1/2 t. salt in a large bowl. Gently stir in the eggs. With damp hands, tightly shape the mixture into 8 3/4" thick cakes and place them on a small cutting board or flat plate. Refrigerate for 10 min. Meanwhile, toss the lettuce and cilantro together and arrange on 4 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 T. of the oil in a 12" nonstick skillet over med. heat. Add the 4 crab cakes and cook, flipping once, until golden brown, about 8 min. Repeat with the remaining oil and crab cakes. Divide the crab cakes among the plates and serve with the sour cream.

"Blessed is the one who has learned to laugh at themselves, for they never cease to be entertained."

Have FUN today!!!!

Love,

Machete Milletti