Mike’S Maine Crab Cakes - cooking recipe

Ingredients

1 1/2 lbs fresh crabmeat, picked over for shells
1 1/2 cups fresh corn or 1 1/2 cups frozen corn, thawed
3/4 cup red bell pepper, diced
3/4 cup celery, chopped
3/4 cup yellow onion, finely chopped
1 1/2 cups mayonnaise
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large egg, lightly beaten
2 1/2 cups saltine crumbs, divided
2 tablespoons unsalted butter, plus more as needed

Preparation

In a medium bowl, mix together crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard. Season with salt and pepper.
Gently fold in the beaten egg and 1 1/2 cups of the cracker crumbs, taking care not to overwork the mixture.
Place remaining 1 cup crumbs on plate or shallow bowl.
Form crab mixture into 3-ounce patties, about 3-inches in diameter. Dip both sides of each patty into cracker crumbs, pressing gently to adhere crumbs.
Heat a large skillet over medium high heat and melt the butter. Cook crab cakes until golden brown, about 6 minutes per side.
Serve.