Title: Williamsburg Corn/crab Cakes
Categories: Main
Yield: 6 Servings

1	lb	Crab meat, well picked
1	md	Lemon - juice from
6		Ears of corn, kernels cut
		From cob, cob scraped
2	tb	Butter
1	c	Minced onion
1		Green bell pepper, finely diced
1/4	c	Milk
1	ts	Paprika*
1/2	ts	White pepper*
1	ts	Salt*
1	c	Soft bread crumbs
2	lg	Eggs, beaten
1	c	Good mayonnaise

You can substitute 1 1/2 teaspoon of Old Bay Season for the salt, pepper, paprika if you wish.

Make sure all the cartilage has been removed from the crab. Place the crab in a bowl and sprinkle with the lemon juice. Set aside in the refrigerator.

Place the corn kernels and scrapings in a blender or processor and puree lightly. You should still have a few whole kernels.

Heat the butter in a large skillet and saute the corn for three minutes. Add the onion and green bell pepper, saute for another three minutes OR until the pepper and onion are soft.

Add the milk, spices. Simmer briefly. Add bread crumbs and toss well. Add the crab, beaten eggs and mayonnaise and mix gently.

Form into 12 crab cakes, each about three inches across.

Bake the cakes at 350 degrees for 35 minutes OR fry them in butter for four minutes per side.

Washington Post August 28, 1996, Joyce Dodson Pianoforte

== Courtesy of Dale & Gail Shipp, Columbia Md. ====

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