Corn Crab Cakes With Jalapeno Tartar Sauce

• 14 cup mayonnaise
• 1 egg
• 13 cup cooked corn kernel
• 14 cup finely diced red bell pepper
• 14 cup finely diced anaheim chili
• 2 tablespoons finely diced red onions
• 1 teaspoon dry mustard
• 12 teaspoon white pepper
• 3 drops Worcestershire sauce
• 1 pinch cayenne pepper
• 34 cup breadcrumbs (made from dry french bread)
• 8 ounces crabmeat
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4 lemon wedges, for garnish
• 2 cups mayonnaise
• 3 tablespoons chopped red onions
• 2 tablespoons chopped fresh parsley
• 2 tablespoons seeded and chopped pickled jalapeno chilies
• 1 tablespoon chopped cornichon
• 34 teaspoon dry mustard

1. Blend mayonnaise and egg in large bowl.
2. Mix in corn kernels,bell peppers, anaheim chilies, onion,mustard, white pepper,worcestershire sauce and cayenne.
3. Stir in breadcrumbs; fold in crabmeat.
4. Shape mixture into patties, using 1/4 cup for each.
5. Melt butter with oil in large skillet over medium-high heat.
6. Add crab cakes (in batches if necessary) and cook until lightly browned, 2 to 3 minutes per side.
7. Garnish with lemon wedges and serve with tartar sauce.
8. Jalapeno Tartar Sauce:.
9. Combine all ingredients in processor and blend using on/off turns until ingredients are finely diced.
10. Transfer to bowl; cover and refrigerate.
11. (Can be prepared one day ahead.
12. ).

mayonnaise, egg, corn kernel, red bell pepper, anaheim chili, red onions, mustard, white pepper, worcestershire sauce, cayenne pepper, breadcrumbs, crabmeat, butter, vegetable oil, lemon wedges, mayonnaise, red onions, parsley, jalapeno chilies, cornichon, mustard

Taken from www.food.com/recipe/corn-crab-cakes-with-jalapeno-tartar-sauce-371321 (may not work)