You just CANNOT top this recipe!

1 lb. lump crabmeat
1 cup cooked corn (or uncooked JERSEY corn)
1/2 cup finely diced onion
1/2 cup finely diced bell pepper (red preferably)
1/2 cup finely diced celery
1 cup Hellman's mayo
1/2 tsp. dry mustard
1/4 tsp. cayenne
S&P to taste
1 egg, beaten
1 1/2 cups unsalted top saltine crumbs
Olive oil
Butter

1 lb. lump crabmeat 1 cup cooked corn (or uncooked JERSEY corn) 1/2 cup finely diced onion 1/2 cup finely diced bell pepper (red preferably) 1/2 cup finely diced celery 1 cup Hellman's mayo 1/2 tsp dry mustard 1/4 tsp cayenne 1 egg, beaten 1 1/2 cups unsalted top saltine crumbs

Toss together first five ingredients. In another bowl, combine mayo, mustard, cayenne and add to crabmeat mixture. Add S&P. using rubber spatula, gently fold in the egg and 1/2 cup crumbs. Form into 8 patties. Carefully coat patties with crumbs, cover and refrigerate for at least 30 minutes but no more than 3 hours.
Heat butter and oil and cook crabcakes over med.- med-high (365) heat until golden brown, about 3 minutes per side. Serve immediately.

#####Uncooked crab cakes can be wrapped and frozen. Defrost in fridge. Before cooking, coat once again in cracker crumbs.