This corn and crab cakes recipe tastes like summer by the shore.

INGREDIENTS
2 red bell peppers
2 large eggs
1 jalapeño pepper
3 green onions
8 oz fresh lump crab meat
1 cup corn kernels
1 cup dry bread crumb
2 Tbsp fresh lime juice
salt
pepper
¼ cup mayonnaise
¼ cup sour cream
½ tsp cayenne pepper
2 Tbsp canola oil
DIRECTIONS
Place the red bell peppers/capsicums directly on the burner of a gas stove or under the broiler of an electric stove. Cook for 10 minutes, turning occasionally with tongs, until almost completely black on all sides. Put in a bowl, cover tightly with plastic wrap/cling film, and let stand for 10 minutes to steam. Scrape the skin from the flesh, cut them in half, and remove the seeds. Cut half of one of the roasted peppers into pieces 1/4 inch wide and put the pieces in a large bowl. Set aside the remaining roasted pepper.

Add the eggs to the bowl and beat well. Halve, seed, and finely chop the jalapeño. Thinly slice the white and light green parts of the green/spring onions. Add the onions, jalapeño, crab meat, corn, bread crumbs, and lime juice to the bowl and season with salt and pepper. Stir until combined. Form the crab mixture into eight patties, cover, and refrigerate for at least 15 minutes, or up to 8 hours.

Put the remaining roasted pepper, the mayonnaise, sour cream, and cayenne in a blender and puree until smooth. Season with salt and refrigerate until ready to use.

Heat the canola oil in a large frying pan and add the crab cakes if your pan is large enough to accommodate them all without crowding (if it isn’t, cook four at a time in two batches). Cook for 5 minutes on each side, or until golden brown. Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately.