Hereford House Crab Cakes

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Another great recipe from the great hereford house restaurant in kansas city. great on their own - awesome on their steak oscar!!

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Steps

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In a large saute pan add poblano , red peppers , garlic , onions and corn.

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Cook until vegetables become soft.

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Remove from heat and place on a plate.

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Chill in refrigerator for about 10 minutes to let cool.

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In mixing bowl add the mayonnaise , cilantro , parsley , eggs , lemon juice , salt and pepper.

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Mix well.

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Add the cooled vegetables to this and mix well.

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Let stand 5 minutes.

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Add the lump crab and bread crumbs.

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Fold gently to mix , be careful not to break the crab up too much.

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Using a 2-ounce scoop , spoon some of the mixture into scoop and then pack tightly.

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Remove from the scoop and form into a ball and pack tightly.

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You can freeze the balls to serve at later date.

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Place on lined cookie sheet and cover with plastic wrap.

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Place in freezer for 2 hours.

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Remove and wrap individual balls well.

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Return to freezer.

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To serve , place in refrigerator for 2 hours prior to final cooking stage and serving.

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Ingredients

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poblano pepper, red pepper, garlic, red onion, corn kernel, mayonnaise, cilantro, parsley, eggs, lemon juice, salt, lump crabmeat, japanese-style bread crumbs