Fried Cakes: Corn and Crab Cakes

• Olive oil
• 1 Egg
• Corn
• Crab meat
• 1/4 cup mayonnaise
• 1 tablespoons dijon
• 1/2 cup bread crumbs
• Flour
• Lemon wedges

1. Use olive oil; skip the cornmeal and baking powder.
2. Beat 1 egg; add 2 cups corn, 1/2 pound crab meat, 1/4 cup mayonnaise and 1 tablespoon Dijon; skip the milk.
3. Stir in enough bread crumbs (1/2 cup) to bind.
4. Shape, dredge in flour, brown on both sides, 8 minutes total.
5. Garnish: Lemon wedges.

olive oil, egg, corn, meat, mayonnaise, bread crumbs, flour, lemon wedges

Taken from cooking.nytimes.com/recipes/12717 (may not work)