Corn Crab Cakes

• 1 1/2 lb. crabmeat (fresh or frozen)
• 1 c. corn
• 1/4 c. chopped red pepper
• 1 egg
• 1/2 c. onion
• 1 c. mayonnaise
• 1/2 tsp. dry mustard
• 1 1/4 c. bread crumbs, untoasted
• salt
• pepper
• olive oil
• butter

1. Combine the crabmeat, corn, onion and bell pepper in mixing bowl and toss well.
2. In another bowl, combine the mayonnaise with the mustard and cayenne pepper.
3. Stir into the crabmeat mixture and add salt and pepper to taste.
4. Using a rubber spatula, gently fold in the egg and 1/4 cup of bread crumbs.
5. Form the crab mixture into 8 patties.
6. Carefully coat the patties with the remaining cup of bread crumbs and chill, covered, for at least 30 minutes, but no longer than a few hours.
7. Heat 1 tablespoon of oil and 1 tablespoon butter in a medium skillet.
8. Cook the crab cakes over medium heat until golden on both sides, about 3 minutes per side, adding more oil and butter as necessary.
9. Serve immediately with tartar sauce on the side.
10. Makes 4 portions.

crabmeat, corn, red pepper, egg, onion, mayonnaise, dry mustard, bread crumbs, salt, pepper, olive oil, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872026 (may not work)