Corn Crab Cakes

Preparation

For Spicy Green Mayonnaise, combine mayonnaise, parsley and TABASCO® Sauce in a small bowl and mix well. Cover and refrigerate until ready to serve crab cakes.

To make crab cakes, place corn in a 2-quart saucepan and add enough water to cover it; bring to a boil. Reduce heat to low, cover, and simmer 5 minutes or until corn is tender. Drain.

Combine crabmeat, egg, onion, celery, cracker crumbs, mustard, TABASCO® Sauce, salt, and cooked corn in large bowl and mix well. Shape mixture into six 3-inch patties, about 1/2-inch thick. Carefully coat patties with cornmeal on all sides.

Heat butter and oil in a 12-inch skillet over medium-high heat. Add crab cakes and cook until golden on both sides, about 6 minutes. Serve with Spicy Green Mayonnaise and salad greens, if desired.