Mike's Maine Crab Cakes

• 1½ pounds fresh Maine crabmeat
• 1½ cups fresh corn (or frozen corn, thawed)
• ¾ celery, chopped
• ¾ onion, finely chopped
• 1½ cups mayonnaise
• ¾ tsp dry mustard
• ¾ tsp salt
• ½ tsp freshly ground black pepper
• 1 egg, beaten
• 2½ cups saltine crackers, divided
• 2 TBS butter (or more, if needed, for frying

Mix all ingredients except the egg, cracker crumbs and butter

Gently fold in the beaten egg and 1½ cups cracker crumbs (incorporate them carefully, without beating.)

Place the remaining 1 cup crumbs on a plate or in a shallow dish.

Form the crab mixture in to 3oz patties (about 3 inches in diameter). Coat the crab cakes with the cracker crumbs on both sides by placing each in the dish of crumbs and pressing gently.

Cook the crab cakes in the butter over medium-high heat until golden brown on each side, about 5 minutes per side.