Careme

Ingredients

• Whole Cooked Dungeness Crab

  2 lb $9.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Jumbo Yellow Onion

  1/2 cup finely diced $0.99
• Fresh Red Hothouse Bell Pepper

  1 pepper, diced $1.67
• Simple Truth Organic® Fresh Lemons Bag

  1 lemon $5.99
• Parsley

  2 tablespoons chopped $1.29
• large egg

  1
• mayonnaise

  6 tablespoons
• Dijon mustard

  2 teaspoons
• panko breadcrumbs

  3/4 cup
• Old Bay seasoning

  1 teaspoon
• kosher salt

  1/2 teaspoon
• black pepper

  1/4 teaspoon
• unsalted butter

  3 tablespoons
• neutral cooking oil

  1 tablespoon

Instructions

1. Pick the meat from 2 pounds Whole Cooked Dungeness Crab, checking carefully for shell. Finely dice 1/2 cup yellow onion, dice 1 red bell pepper, cut the kernels from 2 ears sweet corn, and chop 2 tablespoons parsley. Zest and juice 1/2 lemon, then cut the other 1/2 lemon into 2 wedges.
2. Whisk 2 tablespoons mayonnaise with 1 teaspoon Dijon mustard and 1 teaspoon lemon juice; refrigerate the lemon-Dijon sauce until serving.
3. Gently combine the picked meat from 2 pounds Dungeness crab with 1 large egg, 4 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 2 teaspoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon Old Bay seasoning, 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper, 1 tablespoon chopped parsley, 1/4 cup diced yellow onion, and 1/4 cup panko breadcrumbs. Form 4 cakes about 1/2 inch thick.
4. Coat the 4 crab cakes with 1/2 cup panko breadcrumbs, pressing gently so the crumbs adhere, then refrigerate the 4 crab cakes for 10 minutes.
5. While the 4 crab cakes chill, melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Cook the kernels from 2 ears sweet corn, 1 diced red bell pepper, and 1/4 cup diced yellow onion with 3/8 teaspoon kosher salt and 1/8 teaspoon black pepper for 7 to 8 minutes, stirring occasionally; transfer the corn mixture to a covered bowl.
6. Heat 1 tablespoon neutral cooking oil and 2 tablespoons unsalted butter in the skillet over medium heat. Cook the 4 chilled crab cakes for 3 to 4 minutes per side, until deeply golden and the centers reach 165°F, then rest the 4 crab cakes for 2 minutes.
7. Divide the corn mixture between 2 warm plates and top each serving with 2 crab cakes. Spoon the lemon-Dijon sauce evenly over the 2 servings, then garnish with 1 tablespoon chopped parsley and 1 lemon wedge per plate.