Corn-Crab Cakes With Chipotle Sauce

• 3 tablespoons mayonnaise
• 34 teaspoon chipotle hot sauce, divided
• 1 egg, slightly beaten
• 13 cup kellogg's corn flake crumbs
• 14 cup corn kernel
• 2 tablespoons sliced green onions
• 1 teaspoon Dijon mustard
• 12 teaspoon coriander
• 1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
• 2 teaspoons butter or 2 teaspoons margarine

1. In small bowl stir together mayonnaise and 1/2 teaspoon of the pepper sauce.
2. Cover and refrigerate until serving time.
3. In medium bowl stir together egg, 1/4 cup of the KELLOGG'S CORN FLAKE CRUMBS, corn, onions, mustard, coriander and remaining 1/4 teaspoon pepper sauce.
4. Add crabmeat.
5. Mix well.
6. Shape into four 1/2-inch thick patties.
7. Place remaining Crumbs in shallow dish.
8. Lightly press patties into Crumbs, coating both sides.
9. In large nonstick skillet cook patties in hot butter about 4 minutes or until golden brown, turning once.
10. Serve with mayonnaise mixture.

mayonnaise, hot sauce, egg, kelloggs corn, corn kernel, green onions, mustard, coriander, crabmeat, butter

Taken from www.food.com/recipe/corn-crab-cakes-with-chipotle-sauce-314323 (may not work)