Corn and Crab Cakes
- Yield 4 servings
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.
- 2 -- (6-ounce) cans crabmeat, drained
- 1 -- (8.25-ounce) can cream style corn
- 1/2 teaspoon hot pepper sauce, such as Tabasco
- 2 medium scallions (green onions), trimmed, finely chopped
- 1 1/2 cups seasoned breadcrumbs, divided
- 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.