Corn Crab Cakes

• 8 ounces crabmeat
• 1 egg white
• 13 cup corn
• 1 tablespoon hot sauce
• 12 tablespoon lemon juice
• 1 tablespoon mustard
• 12 teaspoon pepper
• 1 tablespoon nonfat sour cream
• 1 teaspoon Worcestershire sauce
• 12 teaspoon salt

1. Mash together.
2. Fry each side well.

crabmeat, egg, corn, hot sauce, lemon juice, mustard, pepper, nonfat sour cream, worcestershire sauce, salt

Taken from www.food.com/recipe/corn-crab-cakes-96736 (may not work)