This recipe is courtesy of David Alworth, chef at Durham’s Guglhupf Cafe. Please see my post about the cooking class for more details!

Let me know if you’d like me to post any of the other recipes demonstrated in the class.

NC Crabcakes with Sweet Corn and Pepper Relish

Ingredients

• 1 lb fresh lump crab meat picked through for any shell fragments
• 2 c panko, divided
• 2 tsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp whole grain mustard
• 1/4 c mayonnaise
• 2 egg yolks
• 2 tsp minced poblano pepper
• 2 tsp minced red onion
• 2 tsp minced red bell pepper
• 1 tsp fresh cilantro
• 1 tsp minced fresh chives
• 2 or 3 dashes Tabasco
• 1/4 tsp ground black pepper
• 1/2 tsp Kosher salt
• Sweet Corn and Pepper Relish

Method

1. Mix all ingredients with half of the panko. Let sit refrigerated for at least an hour to allow the flavors to marry.

2. Place the remaining panko into a baking dish. Form the cakes, approximately 1/4 cup per cake and coat with the panko. Pan-fry in olive oil with a nub of butter, 2-3 minutes per side. Remove and serve with corn relish.

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