Crab Cakes with Corn Succotash

Carolina Low Country Kitchen
Grand Rapids, Michigan
(Serves 5-6)

INGREDIENTS
¼ Cup Mayonnaise
1 Egg
1 Tbsp. Worcestershire Sauce
1 Tsp. Garlic, minced
1 Tsp. Lemon Juice
¼ Cup Scallions, sliced
¼ Cup Saltine Cracker crumbs
1.5 Lbs. Jumbo Lump Crab
6 Oz. Cream Corn Succotash per crab cake

DIRECTIONS
Preheat oven to 350 degrees.

Mix all ingredients together except the crab meat. Add crab once thoroughly combined. Gently form into 5-ounce balls. Sear in a hot pan with butter and finish in oven for 10 minutes.

Serve each crab cake over a bed of warm cream corn succotash.