Louisiana Crab Cakes - cooking recipe

Ingredients

1 lb dungeness crabmeat, picked clean
1 ounce red bell pepper, diced
2 ounces green onions, finely chopped
2 ounces roasted corn kernels
1/2 ounce mayonnaise
1/2 ounce coarse-grain Dijon mustard
1/2 ounce garlic, chopped
Japanese-style bread crumbs (Panko)

Preparation

Combine crabmeat, pepper, onion, corn and garlic with mayonnaise and mustard.
Add breadcrumbs until meatball consistency is reached, then form into cakes.
Saute cakes in oil until golden brown and serve with tartar sauce of your choice.