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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Serve crab cakes with a little kick. Taco seasoning and corn are the flavor boosters in this recipe. Ingredients:
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 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 dry bread crumbs |
3 tablespoons thick 'n chunky salsa (mild) |
Directions:
1. 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.
2. 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.
3. Dip each patty into egg mixture, coating both sides, then coat with bread crumbs. Place on cookie sheet.
4. Bake 15 minutes; turn patties. Bake about 10 minutes longer or until golden brown. Serve with salsa.
5. Yields: 8 Crabcakes
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