Blue Crab Cakes with Raw Corn, Okra and Key Lime Succotash

Ingredients

• 1.5 cup unseasoned breadcrumbs divided prepared
• 4 tablespoon canola oil 
• 1.5 cup corn kernels raw fresh yellow divided
• 8 ounce crab meat blue
• 1 teaspoon dijon mustard 
• 3 tablespoon green onions thinly sliced
• 1 tablespoon jalapeño minced
• 1 pinch kosher salt plus more for seasoning
• 0.3 cup key lime juice fresh (may substitute any lime juice)
• 3 tablespoon mayonnaise 
• 1 cup young okra thinly sliced
• 0.5 teaspoon old bay seasoning 
• 1 pint freshly cracked pepper black plus more for seasoning
• 0.8 cup bell pepper diced red divided finely
• 2 tablespoon butter unsalted divided

Equipment

• bowl
• frying pan
• baking sheet

Directions

1. Combine remaining ½ cup corn, remaining ¼ cup red bell pepper, green onions, mayonnaise, mustard, Old Bay, crab meat, and lightly beaten egg in a large bowl, folded until just blended. Stir in ½ cup breadcrumbs, do not overmix. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty.
2. Place the remaining breadcrumbs in a shallow dish, season lightly with salt and pepper; dredge crab cakes in the mixture, turning to lightly coat all sides. Arrange patties in a single layer on a small baking sheet.
3. Place patties in freezer for 20 minutes or until firm.In a a large nonstick skillet set over medium-high heat melt 1 tablespoon butter into 2 tablespoons canola oil; swirl to coat. The oil should be very hot but not yet smoking.
4. Place 4 coated cakes to the skillet; cook 3 to 4 minutes on each side or until golden brown.
5. Remove from pan, and keep warm. Repeat procedure with remaining butter, canola oil and crab cakes.
6. Serve warm topped with succotash.