Appetizers : Corn Crab Cakes

• 1/3 cup mayonnaise
  
• 1/4 cup finely chopped parsley
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  

• 1 1/2 cups fresh corn kernels
  
• 12 ounces lump crabmeat, flaked
  
• 1 large egg
  
• 1/4 cup minced onion
  
• 1/4 cup minced celery
  
• 1/4 cup fine saltine cracker crumbs
  
• 1 tablespoon Dijon mustard
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1/2 teaspoon salt
  
• 1/3 cup yellow cornmeal
  
• 1 tablespoon butter or margarine
  
• 1 tablespoon olive oil
  
• Salad greens (optional)
  

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.

Makes 6 servings.