Crab Cakes

• 8 ounces crabmeat
• 1 egg
• 5 tablespoons breadcrumbs
• 13 cup corn kernel
• 3 drops hot sauce
• 12 teaspoon Dijon mustard
• 12 tablespoon lemon juice
• 1 teaspoon pepper
• 1 tablespoon nonfat sour cream
• 1 teaspoon Worcestershire sauce

1. shred the crab meat.
2. combine all ingredients in a large bowl.
3. mix well.
4. scoop out 2 tbsp (aprox.)
5. roll as you would a meatball, and flatten into a cake.
6. repeat.
7. place on a nonstick baking pan , cover, and refrigerate for 30 minute.
8. bake at 450 degrees for 20 min, then flip over and bake for another 10 minute.

crabmeat, egg, breadcrumbs, corn kernel, hot sauce, mustard, lemon juice, pepper, nonfat sour cream, worcestershire sauce

Taken from www.food.com/recipe/crab-cakes-139677 (may not work)