Crab Cakes with CornFeatured by Cass Winery in the Platinum Wine Club.
1 lb. crabmeat (we use Phillips Crab)
1 cup cooked corn (frozen petite white corn works well)
¼ cup finely diced onion
½ cup finely diced pepper (green, red, orange, yellow, or purple)
½ cup finely diced celery
1 cup mayonnaise
½ tsp. dry mustard
Pinch of cayenne pepper
Salt & freshly ground black pepper, to taste
1 egg, lightly beaten
1 ¼ cups saltine cracker crumbs
2 Tbs. olive oil
2 Tbs. unsalted butter
Combine the crabmeat, corn, onion, pepper, and celery in a bowl, and toss with a rubber spatula. In another bowl, combine the mayonnaise with the mustard and cayenne pepper. Stir into the crabmeat mixture, and add salt and pepper.
Gently fold in the egg and ¼ cup of the cracker crumbs with a spatula. Form the crab mixture into eight patties. Carefully coat the patties with the remaining 1 cup cracker crumbs, and chill, covered, for at least 30 minutes.
Heat 1 Tbs. of the oil and 1 Tbs. of the butter in a medium-size skillet. Cook the crab cakes over medium heat until golden on both sides, about 3 minutes per side, adding more oil and butter as necessary. Serve immediately, with Tartar Sauce on the side.