Corn and Crab Cakes26 Reviews
- Prep: 7 min
- Cook: 8 min
- Ready In: 15 min
“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 of its shell. In this classic American version, the cakes are embellished with a can of creamed corn (adds a little sweetness and moisture), a dash of hot pepper sauce for pizzazz, and some chopped green onion for a fresh from the garden flavor.” - by Mealtime.org
Original recipe yields 4 servings
- Mix crabmeat, corn, hot sauce, scallions 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.
Amount Per Serving (4 total)
- 300 cal
- 3.8 g
- 42 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"I was having a hard time getting them to stay together. I added an egg and that seemed to help tremendously!..." See more"
"This one is sooo good! Was wondering what to do with the canned cream corn I bought by mistake! Voilla a great idea. I did refrigerate before cooking so it was easy to patty up. thanks and so very v..." See moreery good."
"These are absolutely delicious! However, I omitted the Tabasco because I can't do hot. Also, instead of using seasoned breadcrumbs, I used plain and then seasoned the cakes myself with Italian seasoni..." See moreng, paprika, dry mustard, and celery salt. They came out extremely delicious!"
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