Crab Cakes from Just Jakes

by Suzanne Heron.

Sear 2 ears of corn until golden brown and remove kernels. Blend with 0.6 kg fresh rock crab, 1/2 bunch Green Onions (diced), 1/2 bunch fresh Cilantro (chopped), 1 egg, 1 1/2 tsp garlic powder, 2 1/4 tsp Cumin, 1 tsp Paprika, 1 Tbsp Lemon Juice & 1/2 fresh red pepper (diced). Form mixture into 3 oz cakes, place on a cookie sheet and freeze slightly (1 – 2 hours) or chill overnight. When preparing to serve, dredge in flour, an egg wash, then pressed Panko breading until cake is well coated. Pan sear or deep fry until golden brown.

Lance Steward, Just Jakes, 45 Craig St, Duncan, 250-746-5622. We serve these with home-made mango salsa and chipotle aioli.