Here, classic crab cakes get a little Tex-Mex makeover with the addition of corn and a refreshing lettuce, cilantro salad and citrus sauce on the side.
Chef’s tips: When purchasing panko (Japanese bread crumbs), there are name brands and generic versions. The generic is more or less the same product and it works perfectly well so please don’t bother paying the extra pennies for the fancy product packaging.
1 lb. lump crab meat, picked through for shell pieces
1-1/3 cups panko (Japanese breadcrumbs)
3/4 cup corn kernels, preferably fresh, cut off the cob
1 Tablespoon minced fresh flat leaf parsley
Kosher salt & freshly ground black pepper
3 large eggs, lightly beaten
4 cups thinly sliced/shredded iceberg lettuce
1/4 cup roughly chopped fresh cilantro
Extra Virgin Olive Oil, good quality (lime infused if you have it)
Juice and zest of 1 lime
1 cup sour cream
1/4 cup vegetable oil