Crab & Corn Cakes

• 1 whole Shallot, Minced
• 2 Tablespoons Butter, Divided
• 1 ear Corn
• 1 pound Lump Crabmeat
• 3/4 cups Fresh Bread Crumbs
• 1 whole Egg
• 2 Tablespoons Mayonnaise
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Fresh Lemon Juice
• 2 teaspoons Old Bay Seasoning
• 1 teaspoon Worcestershire Sauce
• 1 Tablespoon Chopped Fresh Cilantro
• Vegetable Oil

1. 1.
2. Melt 1 tablespoon of butter in a small frying pan over low heat.
3. Add shallots and cook until shallots are translucent, about 5 minutes.
4. Set aside.
5. 2.
6. Steam corn or cook corn in boiling water, about 4 minutes.
7. Cool and remove kernels.
8. Combine corn and crabmeat in a large bowl.
9. Add bread crumbs and mix lightly, trying to keep lumps of crabmeat intact.
10. 3.
11. In a medium bowl, mix together egg, mayonnaise, mustard, lemon juice, Old Bay and Worcestershire sauce.
12. Mix in shallots and cilantro.
13. 4.
14. Pour egg mixture into crabmeat and gently combine.
15. Divide mixture into about 6-8 portions and flatten into thick patties.
16. Place in freezer for about 30 minutes to set.
17. 5.
18. Heat remaining 1 tablespoon of butter and a little vegetable oil, enough to coat the bottom of a large frying pan, over medium heat.
19. Add crab cakes, in batches if necessary (do not crowd otherwise they will be difficult to flip) and saute until golden brown on both sides, about 4-5 minutes per side.
20. Serve immediately.

shallot, butter, corn, lump crabmeat, bread crumbs, egg, mayonnaise, dijon mustard, lemon juice, bay seasoning, worcestershire sauce, fresh cilantro, vegetable oil

Taken from tastykitchen.com/recipes/main-courses/crab-corn-cakes/ (may not work)