Maryland Crab Cakes

• 2 lb. fresh crabmeat or 4 (7 3/4 oz.) cans crabmeat, well drained
• 4 slices white bread
• 1 small bunch parsley
• 1 small bunch fresh dill
• 1/4 c. mayonnaise
• 2 eggs
• 1/4 c. vegetable oil
• salt and pepper
• 1 medium onion
• 1 celery stalk
• 1 red bell pepper
• 2 1/2 c. corn kernels, defrosted or drained
• 1/2 c. olive oil
• 1 Tbsp. sugar
• 1 tsp. mustard powder
• 1/3 c. red wine vinegar

1. Peel the onion and dice it.
2. Cut the celery stalk across into thin slices.
3. Dice the red
4. bell pepper.
5. Put the corn, onion and celery in a large bowl and add the bell pepper.
6. Combine thoroughly.
7. Put the oil, sugar and mustard powder in a medium bowl with salt and pepper.
8. Pour in the vinegar.
9. Whisk dressing ingredients together and pour over vegetable mixture.
10. Toss vegetables in dressing until thoroughly mixed.
11. Season to taste. Cover and let stand at room temperature to allow the flavors to mellow, 2 to 4 hours.
12. If using fresh crabmeat, pick over the crabmeat with your fingers, discarding any cartilage or shell and place in a bowl.

fresh crabmeat, white bread, parsley, dill, mayonnaise, eggs, vegetable oil, salt, onion, celery, red bell pepper, corn kernels, olive oil, sugar, mustard powder, red wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656576 (may not work)