Crab & Corn Cakes

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   1.

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   Melt 1 tablespoon of butter in a small frying pan over low heat.

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   Add shallots and cook until shallots are translucent, about 5 minutes.

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   Set aside.

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   2.

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   Steam corn or cook corn in boiling water, about 4 minutes.

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   Cool and remove kernels.

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   Combine corn and crabmeat in a large bowl.

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   Add bread crumbs and mix lightly, trying to keep lumps of crabmeat intact.

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    3.

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    In a medium bowl, mix together egg, mayonnaise, mustard, lemon juice, Old Bay and Worcestershire sauce.

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    Mix in shallots and cilantro.

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    4.

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    Pour egg mixture into crabmeat and gently combine.

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    Divide mixture into about 6-8 portions and flatten into thick patties.

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    Place in freezer for about 30 minutes to set.

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    5.

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    Heat remaining 1 tablespoon of butter and a little vegetable oil, enough to coat the bottom of a large frying pan, over medium heat.

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    Add crab cakes, in batches if necessary (do not crowd otherwise they will be difficult to flip) and saute until golden brown on both sides, about 4-5 minutes per side.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.