Crab Cakes With Corn

Total Time: 1 hr 5 mins Preparation Time: 50 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb fresh lump crabmeat, drained
• 1 cup frozen whole kernel corn, cooked
• 1/2 cup onion, minced
• 1/2 cup celery, minced
• 1/2 cup green pepper, minced
• 1 teaspoon jalapeno pepper, seeded and minced
• 1 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1 teaspoon old bay seasoning, divided
• 1/4 teaspoon black pepper, freshly ground
• 1/8 teaspoon ground red pepper
• 1 large egg, lightly beaten
• 1 cup saltine crackers, crushed and divided
• 2 tablespoons butter, melted and divided
• 2 tablespoons vegetable oil, divided
• old bay seasoning (optional)
• tartar sauce (i use tartar sauce)
• lemon wedge

Recipe

• 1 combine the first 6 ingredients (crabmeat, corn, onion, celery, green pepper, jalapeno pepper) in a large bowl, and toss gently.
• 2 combine the mayonnaise, salt, dry mustard, 1/2 tsp old bay seasoning, black pepper, and red pepper; add to the crabmeat mixture, and stir well.
• 3 gently fold in the egg and 1/4 cup cracker crumbs. shape the crabmeat mixture into 8 patties.
• 4 dredge each patty in the remaining 3/4 cup cracker crumbs. sprinkle both sides of each patty with the remaining 1/2 tsp old bay seasoning. cover and chill for 30 minutes.
• 5 heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat until hot. add 4 patties, and cook 4 minutes on each side or until golden brown. (do not overcook -- adjust your temp if they are browning too quickly!)
• 6 remove from the skillet and place on a plate covered with a paper towel. sprinkle patties with additional old bay seasoning if desired.
• 7 repeat the procedure with the remaining butter, oil, and patties.
• 8 serve immediately with tartar sauce and lemon wedges.