Baked Corn and Crab Cakes

Ingredients

Fresh corn kernels

2 cups

Lump crab meat

1 pound, picked over for shells

Red bell pepper

1, diced

Green onions

3, chopped

Mayonnaise

1/4 cup

Dijon mustard

1 tablespoon

Old Bay seasoning

1 tablespoon

Bread crumbs

1 cup (plus more if needed)

Egg

1, beaten

Salt

to taste

Pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the fresh corn kernels, lump crab meat, diced red bell pepper, and chopped green onions. Gently mix in the mayonnaise and Dijon mustard until evenly coated.
3. Sprinkle in the Old Bay seasoning, bread crumbs, beaten egg, salt, and pepper. Stir until everything is well incorporated. If the mixture is too wet, add more bread crumbs to bind it.
4. Shape the mixture into 8 equal-sized patties and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the crab cakes are golden brown and cooked through, flipping halfway for even browning.
6. Serve hot, garnished with additional green onions or a squeeze of lemon, and enjoy with a side salad or your favorite dipping sauce.