CORN AND CRAB CAKES

Corn and Crab Cakes image

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