Corn Crabcakes

Drain crabmeat; check for shells. In small bowl, reconstitute air-dried vegetables from mix packet with water or liquid from corn. In large bowl, mix egg, mayonnaise, breadcrumbs from packet, and rehydrated vegetables. Mix well, and stir in fresh or canned corn. Gently fold in crabmeat until well mixed. Form six evenly sized cakes. Place on pan lined with wax paper, and refrigerate for about an hour. Heat butter or oil in frying pan, and gently place cakes in hot pan. Don't turn until nice and brown on one side. Turn, and brown other side. Serves six.

Directions

1 lb. lump crabmeat
1 pkg. Chesapeake Crab Cake Mix
¾ c. fresh or canned corn (reserve 1 to 2 tbsp. juice)
1 egg
¼ c. mayonnaise
3 tbsp. butter or oil