Recipe

Corn And Crab Cakes Recipe

Add Step-by-Step Photos	Canned_food_fan / All my dishes 2 months ago Crab cakes may seem out of the question when you’re watching the family food budget, but canned crab is a fraction of the cost of fresh, equally nutritious, and ready-to-use without worrying about the need to clean the crab from its shell. In thi... More Prep:7m Cook:8m Servings:4	Canned_food
	crab cakes

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Ingredients

2 cans (6 oz each) crabmeat, drained

1 can (8.25 oz) cream style corn

2 medium scallions (green onions), trimmed and finely chopped

1/2 teaspoon hot pepper sauce, such as Tabasco

1 1/2 cups seasoned bread crumbs, divided

3 tablespoons canola or vegetable oil

Directions

Mix crabmeat, corn, scallions, hot sauce and 3/4 cup bread crumbs in a medium mixing bowl until well blended.

Spread the remaining breadcrumbs on a sheet of foil and divide the crab mixture into 8 even portions (about 1/3 cup each). Roll each portion in bread crumbs until the surface is well coated, and form into 1/2-inch thick patties.

Heat a large non-stick frying pan over medium-high heat. Pour in some canola or vegetable oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on both sides, about 4 minutes per side.

Courtesy of Mealtime.org

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