Shelly's Crabby Corn Cakes
1 cup Corn Kernels (frozen, thawed)
1/4 of a Maui Sweet Onion, diced
2 Green Onions, diced
1/2 cup Spelt Flour
1/2 cup Multigrain Pancake Mix, dry (I use this)
1 teaspoon Baking Powder
2/3 cup Milk
1 cup of Crab Meat (the real stuff for this)
2 Eggs, beaten
1 Tablespoon Parmesan Cheese, grated
1 Tablespoon Fresh Parsley, chopped
1/2 teaspoon Southwest Seasoning (Paprika, Cayenne, Chili Powder, Cumin Blend)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Pam or Olive Oil for sauteing
Lemon Dill Yogurt Dip
3 oz. Fage Greek Yogurt
2 Tablespoons Mayonnaise
1 Tablespoon Fresh Dill, snipped
juice of 1/2 a Lemon
zest of 1/2 a Lemon
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Saute onions till golden. Add corn and saute till heated through. Set aside to cool. In a large bowl mix spelt, pancake mix and baking powder. Add milk slowly and mix till combined. Add cooled veggies. Add eggs, crab, parsley, cheese & seasonings. Mix well.
Heat a pan coated with Pam or Olive Oil. Reduce heat to low-medium. Drop a tablespoon at a time of the dough into pan and form patties, flatten slightly. In a 10" non-stick fry pan I could make 7 at a time comfortably. 
Flip when golden and continue to cook till golden on reverse (about 6 minutes or so). Makes 25. 
I served them warm with a dollop of Lemon Dill Yogurt Dip. They reheat great in the oven, toaster oven or microwave and freeze well too. Great as an appetizer at parties (you can make them ahead & reheat right before) or for brunch with scrambled eggs and a fruit salad. We had these for lunch with a salad. Greens and cucumbers from the Farmer's Market and tomatoes from my garden. Soooo good. I made the Lemon Dill Yogurt Dip with dill and lemons from the garden too. I have tons of lemons. They are becoming centerpieces. Wanna see?
