Crab Cakes With Corn

This recipe is from "Sugar Snips and Asparagus Tips". If your crabmeat mixture is too moist to shape into patties, you can add more cracker crumbs to help hold it together. For the tartar sauce, I like to use my Tartar Sauce 328487. The 30 minute chill time is included in the 50 minute prep time.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 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)

• Garnishes

•  tartar sauce (I use Tartar Sauce)
•  lemon wedge

Directions

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.