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Corn and Crab Cakes

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Corn and Crab Cakes
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 4
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From Betty's Soul Food Collection... Serve crab cakes with a little kick. Taco seasoning and corn are the flavor boosters in this recipe.

Ingredients

1/2
cup frozen corn, thawed
4
medium green onions, chopped (1/4 cup)
1/3
cup fat-free mayonnaise or salad dressing
1
tablespoon Old El Paso™ 40% less-sodium taco seasoning mix (from 1-oz package)
2
cans (6 oz each) white crabmeat, drained, cartilage removed
1
egg, beaten
2
tablespoons water
1/2
cup Progresso™ plain dry bread crumbs
3
tablespoons Old El Paso™ Thick 'n Chunky salsa (any variety)

Directions

  • 1 Line cookie sheet with waxed paper. In medium bowl, stir together corn, onions, mayonnaise, taco seasoning mix and crabmeat. Shape into 8 patties, using slightly less than 1/4 cup for each patty. Place on cookie sheet; freeze 15 minutes.
  • 2 Heat oven to 450°F. Spray another cookie sheet with cooking spray. In shallow bowl, stir together egg and water. In another shallow bowl or pie plate, place bread crumbs.
  • 3 Dip each patty into egg mixture, coating both sides, then coat with bread crumbs. Place on cookie sheet.
  • 4 Bake 15 minutes; turn patties. Bake about 10 minutes longer or until golden brown. Serve with salsa.
Tips  

The fat-free mayo in this recipe provides moisture and tenderness without the 11 grams of fat per serving of regular mayonnaise. If you want to reduce the fat even further, use 1/4 cup fat-free egg product instead of the egg.

Use a fork or small spatula to turn the patties when coating them with the egg mixture and bread crumbs.

Nutrition Information 
No nutrition information available for this recipe
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