Crab & Corn Cakes

Directions

1. 1
   1.
2. 2
   Melt 1 tablespoon of butter in a small frying pan over low heat.
3. 3
   Add shallots and cook until shallots are translucent, about 5 minutes.
4. 4
   Set aside.
5. 5
   2.
6. 6
   Steam corn or cook corn in boiling water, about 4 minutes.
7. 7
   Cool and remove kernels.
8. 8
   Combine corn and crabmeat in a large bowl.
9. 9
   Add bread crumbs and mix lightly, trying to keep lumps of crabmeat intact.
10. 10
    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.