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

Instructions

1. In a medium bowl, mix together crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard. Season with salt and pepper.

2. Gently fold in the beaten egg and 1 ½ cups of the cracker crumbs, taking care not to overwork the mixture.

3. Place remaining 1 cup crumbs on plate or shallow bowl.

4. 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.

5. Heat a large skillet over medium high heat and melt the butter. Cook crab cakes until golden brown, about 6 minutes per side.

6. Serve.