Cajun Corn and Crab Cakes

• 1 large egg, beaten
• 1 lb crabmeat
• 1 teaspoon cajun seasoning
• 2 tablespoons mayonnaise
• 1 cup fresh corn kernels
• 1 14-1 12 cups breadcrumbs
• 2 tablespoons olive oil (for frying)

1. In large bowl, beat egg.
2. Carefully pick through crabmeat, removing any pieces of shell.
3. Keep lumps of crabmeat as large as possible.
4. To beaten egg, add crabmeat, Cajun spice blend, mayonnaise and corn.
5. Using a round mold or by hand, form crab mixture into about 24 two-inch-wide flat cakes.
6. On sheet of waxed paper, evenly spread crumbs.
7. Dredge cakes lightly in bread crumbs to coat.
8. Heat nonstick skillet over moderate heat; add olive oil.
9. Add cakes to skillet; cook through, turning once when first side is nicely browned.
10. Remove and drain crab cakes on absorbent paper.

egg, crabmeat, cajun seasoning, mayonnaise, fresh corn kernels, breadcrumbs, olive oil

Taken from www.food.com/recipe/cajun-corn-and-crab-cakes-157281 (may not work)