Let Them Eat Crab Cakes!

This recipe came to me from my friend Hollis. I call these “summer” crab cakes because the recipe calls for fresh corn. They can be put together in advance and take about 10 minutes to cook. No question about it – they are the best crab cakes ever!

• 1 pound crabmeat*
• 1 cup fresh cooked corn
• 1/2 cup red onion, diced
• 1/2 cup red pepper, diced
• 1/2 cup celery, diced
• 1/2 cup mayonnaise
• 1/2 teaspoon dry mustard
• pinch cayenne pepper
• salt & pepper
• 1 egg, lightly beaten
• 1 1/4 cup unsalted saltine crackers, crushed into crumbs

1. Combine the crab, corn, red pepper, celery in a bowl.

2. In a separate bowl, mix the mayonnaise, dry mustard, and cayenne, add it to the crab mixture.

3. Fold in beaten egg, then add 1/4 cup of the crushed crackers.

4. Form into 8 patties, and roll in remaining cracker crumbs. Chill for an hour.

5. Sautee in butter and a healthy splash of olive oil over medium high heat for 5 minutes on each side. Serves four.

(* A note on the crabmeat – you can use fresh crab for this recipe or refrigerated, canned pasteurized crabmeat – lump, backfin, or claw meat. Do NOT use the canned crab located between the tuna and the sardines in your local supermarket.)