1 lb. fresh or frozen lump crabmeat, with cartilage removed
1 c. cooked corn
1/2 c. onion, finely diced
1/2 c. green pepper, finely diced
1/2 c. celery, finely diced
1 c. light mayonnaise
1/2 tsp. dry mustard
Pinch of cayenne pepper
Salt & freshly ground pepper to taste
1 egg, slightly beaten
1 1/4 c. saltine cracker crumbs
Tartar Sauce

TARTAR SAUCE (Makes 1 1/2 cups) :

1 c. mayonnaise
2 tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
Dash of Tabasco sauce
1/4 c. dill pickle, finely diced
1/4 c. fresh Italian (flat-leaf) parsley, chopped
2 tbsp. shallots, finely minced
2 tbsp. tiny capers, drained
Salt & freshly ground pepper to taste

Preheat oven to 305 degrees. Combine crabmeat, corn, onion, bell pepper and celery in mixing bowl and toss well. In another bowl, combine mayonnaise, dry mustard and cayenne pepper. Stir into crabmeat mixture and add salt and pepper. Then, using rubber spatula, gently fold in the egg and 1 cup cracker crumbs. Spoon mixture into a 2 to 3 quart casserole that's been sprayed with cooking vegetable spray or lightly oiled. Sprinkle remaining 1/4 cup crumbs evenly over top.

Heat casserole in preheated oven for 1 hour or until completely cooked through. Serve immediately with Tartar Sauce on the side. Serves 4.

TO MAKE TARTAR SAUCE: Mix mayonnaise, lemon juice and sauces together in a bowl. Fold in pickle, parsley, shallots and capers. Season with salt and pepper and refrigerate, loosely covered at least 1 hour before serving so flavors will come out.