Corn and Crab Cakes

  • Yield: 4 servings


2-- (6-ounce) cans crabmeat, drained
1-- (8.25-ounce) can cream style corn
1/2teaspoon hot pepper sauce, such as Tabasco
2medium scallions (green onions), trimmed, finely chopped
1 1/2cups seasoned breadcrumbs, divided



  1. Mix crabmeat, corn, hot sauce, scallions and 3/4 cup bread crumbs in a medium mixing bowl until well blended. 
  2. 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.
  3. 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.

Nutritional Info *per serving

  • Calories 380
  • Fat 14g
  • Cholesterol 75mg
  • Sodium 760mg
  • Carbohydrate 39g
  • Fiber 3g
  • Protein 24g