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Jumbo Lump Crabcakes With Sweet Corn And Jalapeño

Nutrition per serving    (USDA % daily values)
CAL
902
FAT
80%
CHOL
74%
SOD
111%

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Ingredients for 4 servings

1 pound jumbo lump crabmeat, picked over for bits of shell and cartilage (other crabmeat can be substituted)

1 small red onion, in small dice

1/2 large red bell pepper, in small dice

2/3 cup mayonnaise (homemade will be better), with Tabasco and freshly ground black pepper added to taste

1/3 cup Creole mustard or other coarse mustard

2 teaspoons capers, drained and coarsely chopped

1/2 medium hard-cooked egg, diced small

1 teaspoon prepared horseradish

Kosher salt and freshly ground pepper to taste

1 teaspoon Creole Seafood Seasoning or any Creole seasoning mix, or to taste

2 tablespoons butter

3 cups freshly shucked corn kernels, about 6 ears

2 jalapeño peppers, seeds and membranes removed, in 1/8-inch dice

1 tablespoon minced fresh thyme

1 green onion, finely sliced

Fresh thyme springs (optional garnish)

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