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TUCSON - Today on "Let's Make a Meal," "The Practical Chef," Craig Nassar, stopped by to make:

Crab Cakes

1 1/2 # Fresh Crabmeat - picked through to remove shells
1 1/2 cups Fresh Grilled Corn
3/4 cup Red Bell Pepper - Diced
3/4 cup Celery - Chopped
3/4 cup Yellow Onion - Finely Chopped
1 1/2 cup Mayonnaise
1/2 Tbsp. Dijon Mustard
3/4 tsp. Dry Mustard
3/4 tsp. Salt
1/2 tsp. Pepper
1 each Egg - Large - Beaten
2 1/2 cups Saltine Crackers Crumbs - Divided
Butter as needed

Mix the crabmeat, corn, bell pepper, celery, onion, mayo, and mustards in a medium bowl. Season with salt and pepper. Gently fold in the beaten egg and 1 1/2 cups of the cracker crumbs, taking care not to overwork the mixture.

Place the remaining 1 cup of cracker crumbs into a shallow dish.

Form the crab mixture into 3 ounce patties, about 3 inches in diameter. Coat the cakes with the cracker crumbs, on both sides, by placing each cake in the dish and pressing gently.

Heat a large skillet over medium heat, add butter, and cook crab cakes until golden brown, about 6 minutes per side.

Makes 16 - 3 ounce cakes

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