Recipe: McCormick and Schmick's Corn and Crab Cakes (food processor)

CORN AND CRAB CAKES

1 1/2 pounds Dungeness crab meat
3 tablespoons chopped celery
3 tablespoons chopped onion
1/2 cup fresh cut corn niblets
1 egg, beaten
Pinch cayenne pepper
Pinch dry mustard
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
Pinch salt
Pinch Old Bay seasoning
1/2 cup panko bread crumbs
Vegetable oil (for frying)
FOR SERVING:
Fresh parsley
Tartar sauce
Lemon wedges for garnish

Drain crab meat and pat dry. If necessary, squeeze lightly to extract the excess water.

Grind the celery and onion in food processor. Place ground celery and onions in large bowl, adding mayonnaise, egg, salt, pepper, cayenne, dry mustard, Old Bay seasoning, Worcestershire sauce, Dijon mustard, corn and 3/4 of the bread crumbs, reserving the remainder, and blend, folding in crab meat. Do not overmix.

Form into 4-ounce patties. Place on wax-papered cookie sheet and refrigerate for at least an hour but no more than 3 hours.

Cakes may be pan-fried, or lightly drizzled with oil and baked in a 400 degree F oven for 15 to 18 minutes or until well-browned and cooked through. If pan frying, fry 3 to 4 minutes per side, until deep golden brown.

Garnish with lemon and parsley; serve with tartar sauce.

Servings: 6
Adapted from source: McCormick and Schmick's Seafood Restaurant Cookbook