Corn and Crab Cakes

Ingredients

• 1.5 tablespoons butter divided
• 0.5 cup ears corn fresh yellow
• 8 ounces crab meat 
• 1 teaspoon dijon mustard 
• 1 large eggs lightly beaten
• 2 tablespoons parsley fresh chopped
• 1 tablespoon spring onion chopped
• 3 tablespoons spring onion chopped
• 1 Dash kosher salt 
• 2 teaspoons juice of lemon fresh
• 3 tablespoons mayonnaise 
• 0.8 teaspoon old bay seasoning 
• 1.5 cups panko bread crumbs divided (Japanese breadcrumbs)
• 1 drop hot sauce hot
• 0.3 cup bell pepper red chopped

Equipment

• bowl
• frying pan
• baking sheet
• paper towels

Directions

1. To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 3/4 cup panko. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty. Arrange patties in a single layer on a small baking sheet.
2. Place patties in freezer for 20 minutes or until firm.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
4. Add remaining 3/4 cup panko to pan; coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently.
5. Place toasted panko in a shallow dish; dredge crab cakes in toasted crumbs. Wipe pan clean with paper towels.
6. Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat; swirl to coat. Coat both sides of 4 cakes with cooking spray.
7. Add coated cakes to pan; cook 4 minutes on each side or until golden brown.
8. Remove from pan, and keep warm. Repeat procedure with remaining butter, cooking spray, and crab cakes.
9. To prepare sauce, combine parsley and remaining ingredients in a small bowl, stirring well.
10. Serve with cakes.