Name: Jalapeño Popper Crab Cakes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1/2 c. mayonnaise -; 3 green onions, chopped, plus more for garnish -; 2 large eggs, lightly beaten -; 2 tsp. Dijon mustard -; 1 1/2 c. frozen corn, thawed and drained -; 1 lb. lump crabmeat -; 1 large jalapeño, seeded, stemmed, and finely chopped, plus more for garnish -; Kosher salt -; Freshly ground black pepper -; 1 1/2 c. panko bread crumbs -; 3 tbsp. canola oil -; Sour cream, for serving -

Ingredients for - Jalapeño Popper Crab Cakes

1. 1/2 c. mayonnaise

2. 3 green onions, chopped, plus more for garnish

3. 2 large eggs, lightly beaten

4. 2 tsp. Dijon mustard

5. 1 1/2 c. frozen corn, thawed and drained

6. 1 lb. lump crabmeat

7. 1 large jalapeño, seeded, stemmed, and finely chopped, plus more for garnish

8. Kosher salt

9. Freshly ground black pepper

10. 1 1/2 c. panko bread crumbs

11. 3 tbsp. canola oil

12. Sour cream, for serving

How to cook deliciously - Jalapeño Popper Crab Cakes

1 . Stage

In a medium bowl, whisk mayonnaise, green onions, eggs, and mustard until combined. Fold in corn, crab, and jalapeño. Season with salt and pepper. Add panko and fold to combine. Form into 8 (4-inch) patties.

2 . Stage

Heat oil in a large cast iron skillet over medium heat, add crab cakes and cook, until golden on both sides and cooked through, about 4 minutes per side. Remove crab cakes to a plate.

3 . Stage

Serve dolloped with sour cream and sprinkled with more green onion and jalapeño.