Baked Corn and Crab Cakes

Ingredients

• Salt and pepper - To taste
• Egg - 1
• Bread crumbs - 1/2 cup
• Old bay seasoning - 1 teaspoon
• Dijon mustard - 1 tablespoon
• Mayonnaise - 2 tablespoons
• Green onions - 1/4 cup, chopped
• Red bell pepper - 1/2 cup, diced
• Lump crab meat - 1 cup
• Fresh corn kernels - 2 cups

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the fresh corn kernels, lump crab meat, diced red bell pepper, chopped green onions, mayonnaise, Dijon mustard, Old Bay seasoning, bread crumbs, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Shape the mixture into 8 equal-sized patties and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the crab cakes are golden brown and cooked through.
5. Serve hot as an appetizer or as a main course with a side salad or dipping sauce of your choice.