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Pan Seared Crab Cake With Sweet Corn And Jalapeno Relish

• 1 lb fresh lump crab meat picked through for any shell fragments
• 2 c panko
• 2 tsp fresh lemon juice
• 1 tsp whole grain mustard
• 1/4 c mayonnaise
• 2 egg yolks
• 1 tsp minced fresh chives
• 2 or 3 dashes Tabasco
• 1/4 tsp ground black pepper
• 1/2 tsp Kosher salt

In a mixing bowl combine lemon juice, mustard, mayo, eggs, chives, and Tabasco to make your dressing. Fold in panko and then slowly fold in crab meat as to not completely break down the lumps in the meat. Season. Portion into desired sized cakes, should make about (6) 4oz cakes.

Bring a Teflon sauté pan to medium heat and sear both sides approximately 3 minutes each side.

Sweet Corn-Jalapeno Relish

• Fresh Corn husked and shucked of the cob (2 pieces of corn) 
• 1 fresh jalapeno small diced 
• ½ cucumber small diced 
• 1 T. spoon mayo 
• Zest of (1) lemon

Combine all ingredients. Top crab cake with fresh corn relish and enjoy