Corn-Crab Cakes With Chipotle Sauce

I like crab cakes but can't afford the fresh crabmeat most recipes call for. I found this recipe on the Kellogg's site and am posting for safekeeping.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 3  tablespoons mayonnaise
• 3⁄4 teaspoon chipotle hot sauce, divided
• 1  egg, slightly beaten
• 1⁄3 cup  kellogg's  corn flake crumbs
• 1⁄4 cup corn kernel
• 2  tablespoons  sliced green onions
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon  coriander
• 1 (6 ounce) can  crabmeat, drained, flaked and cartilage removed
• 2  teaspoons butter or 2  teaspoons margarine

Directions

1. In small bowl stir together mayonnaise and 1/2 teaspoon of the pepper sauce. Cover and refrigerate until serving time.
2. In medium bowl stir together egg, 1/4 cup of the KELLOGG'S CORN FLAKE CRUMBS, corn, onions, mustard, coriander and remaining 1/4 teaspoon pepper sauce. Add crabmeat. Mix well. Shape into four 1/2-inch thick patties.
3. Place remaining Crumbs in shallow dish. Lightly press patties into Crumbs, coating both sides.
4. In large nonstick skillet cook patties in hot butter about 4 minutes or until golden brown, turning once. Serve with mayonnaise mixture.