CORN AND CRAB CAKES

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Corn and Crab Cakes image

From Betty's Soul Food Collection... Serve crab cakes with a little kick. Taco seasoning and corn are the flavor boosters in this recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

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)

Steps:

  • 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.
  • 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.
  • Dip each patty into egg mixture, coating both sides, then coat with bread crumbs. Place on cookie sheet.
  • Bake 15 minutes; turn patties. Bake about 10 minutes longer or until golden brown. Serve with salsa.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

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