Crab and Corn Cakes

Name: Crab and Corn Cakes
Cook time: 40 min
Ingredients: 2 red bell peppers; 2 large eggs; 1 jalapeño pepper; 3 green onions; 8 oz fresh lump crab meat; 1 cup corn kernels; 1 cup dry bread crumbs; 2 tbsp fresh lime juice; Salt and pepper; 1/4 cup mayonnaise; 1/4 cup sour cream; 1/2 tsp cayenne pepper; 2 tbsp canola oil

Crab and Corn Cakes was pinched from <a href="http://www.huffingtonpost.com/2011/10/27/crab-and-corn-cakes_n_1061261.html" target="_blank">www.huffingtonpost.com.</a>

"I absolutely love crab cakes, but I don’t make them often because lump crab is not cheap. Adding corn helps stretch the crab and makes the cost a little more reasonable. This makes eight good-sized crab cakes, which is plenty for a meal for four or an appetizer for eight. Or you can really impress your friends and make about thirty small crab cakes to serve at a party. I guarantee they will disappear in seconds. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle/Chronicle Books, 2011...."

INGREDIENTS

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2 red bell peppers

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2 large eggs

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1 jalapeño pepper

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3 green onions

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8 oz fresh lump crab meat

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1 cup corn kernels

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1 cup dry bread crumbs

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2 tbsp fresh lime juice

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Salt and pepper

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1/4 cup mayonnaise

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1/4 cup sour cream

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1/2 tsp cayenne pepper

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2 tbsp canola oil

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