Mike’S Maine Crab Cakes

• 1 1/2 lbs fresh crabmeat, picked over for shells
• 1 1/2 cups fresh corn or 1 1/2 cups frozen corn, thawed
• 3/4 cup red bell pepper, diced
• 3/4 cup celery, chopped
• 3/4 cup yellow onion, finely chopped
• 1 1/2 cups mayonnaise
• 3/4 teaspoon dry mustard
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 large egg, lightly beaten
• 2 1/2 cups saltine crumbs, divided
• 2 tablespoons unsalted butter, plus more as needed

1. In a medium bowl, mix together crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard. Season with salt and pepper.
2. Gently fold in the beaten egg and 1 1/2 cups of the cracker crumbs, taking care not to overwork the mixture.
3. Place remaining 1 cup crumbs on plate or shallow bowl.
4. Form crab mixture into 3-ounce patties, about 3-inches in diameter. Dip both sides of each patty into cracker crumbs, pressing gently to adhere crumbs.
5. Heat a large skillet over medium high heat and melt the butter. Cook crab cakes until golden brown, about 6 minutes per side.
6. Serve.

fresh crabmeat, fresh corn, red bell pepper, celery, yellow onion, mayonnaise, dry mustard, salt, fresh ground black pepper, egg, saltine crumbs, unsalted butter

Taken from www.food.com/recipe/mike-s-maine-crab-cakes-400491 (may not work)