Food and Drink

Yellow Corn Crab Cakes

3 tablespoons butter
1 clove garlic, minced
2 teaspoons diced yellow onions
1 pound crab meat
1/2 cup frozen corn, thawed
1/2 cup dried bread crumbs
1 egg
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons chopped fresh parsley
1/4 teaspoon freshly ground pepper
salt to taste
1/3 cup yellow cornmeal
1/2 cup vegetable oil

In a medium skillet, heat 1 tablespoon of butter over medium heat. Add onions and garlic and simmer for 2-3 minutes until tender. Pour into large bowl, and add crabmeat, corn, breadcrumbs, egg, mayonnaise, mustard, parsley, pepper and salt. Mix well. Divide into 12 portions and form into patties. Place on dish and chill for 1 hour. In a large skillet heat remaining butter and oil on medium-high heat.
Dredge crab cakes in the cornmeal and sear for 3 minutes per side. Put crab cakes on baking dish and bake at 375 degrees for 8-10 minutes or until golden brown. Serve with cocktail
or tarter sauce.