Ingredients

• 2 1/2 Cups of Corn Kernels
• 1/4 Minced Onion
• 1/4 Finely Chopped Green Pepper
• 1 15OZ Can of Heart of Palms
• 2 TSP of Old Bay
• 2 TBS of Finely Chopped Parsley
• 1/4 Cup and 2 TBS of Bread Crumbs
• 1 TBS of Olive Oil
• 3 TBS of Mayo
• 2 TSP of Dijon Mustard

Directions

1. Heat Oil in a saute pan.
2. Add corn, bell pepper, and onions on medium heat for 4 minutes.
3. Scrape ONLY 1 cup of the mixture into bullet or food processor and pulse to a puree.
4. In a bowl, squeeze the drained heart of palms of excess liquid and coarsely chop.
5. Add the puree and the remaining vegetables into the bowl along with old bay, parsley, mayo, mustard, and bread crumbs.
6. Form the mixture into 1/4 cup patties and roll in the additional bread crumbs.You should have approximately 16-18 2 inch cakes
7. In a non stick skillet, add 1 1/2 TBS of olive oil.
8. Cook the crab cakes 2 1/2 minutes per side on medium heat.
9. Wipe the skillet clean in between cooking and add new olive oil. Serve Hot.