Corn Crabcakes

Ingredients:

  • 1 lb of lump crabmeat
  • 1 pkg Chesapeake Crab Cake Mix
  • 3/4 cup fresh or canned corn (reserve 1 to 2 tbsp juice)
  • 1 egg
  • 1/4 cup mayonnaise
  • 3 tablespoon butter or oil

Directions:

Drain crabmeat and check for shells. In a small bowl, rehydrate air-dried vegetables from mix packet with water or liquid from corn. In a large bowl, mix egg, mayonnaise, breadcrumbs from packet and rehydrated vegetables. Mix well and stir in fresh or canned corn. Gently fold in crabmeat until well mixed. For six evenly sized cakes. Place on a pan lined with wax paper and refrigerate for about an hour. Heat butter or oil in frying pan and gently place the cakes in the hot pan. Don't turn until nice and brown on one side. Turn and brown the other side. Serves six.