In a bowl combine the egg, mayonnaise, mustard, salt, pepper, lemon juice and parsley. Carefully fold in the crabmeat, corn and breadcrumbs. Form crab mixture into loose cakes. Heat a skillet over medium heat with two tablespoons of oil. Add the cakes and brown on each side. Cook about five minutes on each side and be careful when turning.
BEET & GOAT CHEESE SALAD
1 cup tomato, cut in to small cubes
1 cup cooked beets, cut into small cubes
1/4 cup fresh basil leaves, sliced
1 tablespoon sliced almond
1/4 cup fresh goat cheese
8 leaves of romaine lettuce
In a bowl combine the first five ingredients and toss together. Place two romaine leaves on each plate and top with the other ingredients. Top with a vinaigrette dressing and serve with crab cakes.
Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.