Crab Cakes with Sweet Corn Maque Choux and Tomato Jam

Ingredients

• 1 pound jumbo lump crabmeat
• 1 tablespoon unsalted butter
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped yellow onion
• 2 tablespoons finely chopped celery
• 1/2 teaspoon Essence, plus more to taste, recipe follows
• 1/4 cup mayonnaise, preferably homemade
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons chopped flat-leaf parsley
• 1/4 cup panko, plus 1 1/2 cups*
• Salt
• 1/2 cup vegetable oil, plus more if needed
• 1 recipe Sweet Corn Maque Choux, recipe follows
• 1 recipe Tomato Jam, recipe follows

Directions

Carefully pick through the crabmeat, discarding any shells or cartilage. Try to retain as many lumps as possible. Transfer to a mixing bowl and refrigerate while you prepare the remaining ingredients.

In a medium skillet melt the butter and cook the red bell pepper, onion, and celery until softened and translucent, about 4 minutes. Season with 1/2 teaspoon of Essence and set aside to cool.

When the vegetables have cooled, add them to the crabmeat, along with mayonnaise, lemon juice, parsley, and 1/4 cup of the panko. Mix gently but thoroughly to combine. Add salt, to taste. Divide thecrab cake mixture into 8 equal portions and, using your hands, form into cakes about 2 1/2 to 3-inches in diameter. Dredge the crab cakes in the remaining panko until cakes are completely coated on all sides.

In a medium skillet heat half of the vegetable oil over medium heat until hot but not smoking and add as many crab cakes as will fit comfortably, usually 3 to 4. Cook until golden brown on both sides and warmed through, 2 to 3 minutes per side. Transfer to paper towels to drain briefly while you add the remaining oil and cook the remaining crab cakes. Gently transfer to serving plates and serve with the Sweet Corn Maque Choux and a dollop of the Tomato Jam.

* Panko are Japanese breadcrumbs and are available in most gourmet shops and Asian markets