Crab-and-Corn Bites

• 6 ounces lump crabmeat, picked over
• 3/4 cup fresh corn kernels (from 1 ear of corn)
• 1 tablespoon snipped chives
• 1 large egg
• 3 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup vegetable oil
• Lemon wedges, for serving

1. In a medium bowl, mix the crab with the corn, chives, egg, flour, salt and pepper.
2. In a large, nonstick skillet, heat the oil until shimmering.
3. Using a tablespoon, scoop small balls of the crab mixture into the skillet and fry over moderate heat, turning once, until golden on both sides, about 7 minutes.
4. Transfer the crab bites to paper towels to drain.
5. Serve immediately with lemon wedges.

lump crabmeat, fresh corn kernels, chives, egg, allpurpose, kosher salt, freshly ground pepper, vegetable oil, lemon wedges

Taken from www.foodandwine.com/recipes/september-2007-crab-and-corn-bites (may not work)