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Corn and Crab Cakes
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Prep Time:
20 minutes
Total Time:
1 hour
Spicy crab cakes with zesty taco seasoning and sweet corn for a delicious twist.
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 from 1 container (6.25 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
  • 2 cans (6 oz each) white crabmeat, drained, cartilage removed
  • 1 egg, beaten
  • 2 tablespoons water
  • 1/2 cup Progresso™ plain dry bread crumbs
  • 3 tablespoons thick & chunky salsa
Instructions:
  • Prepare a cookie sheet by lining it with waxed paper. Combine corn, onions, mayonnaise, taco seasoning mix, and crabmeat in a medium bowl. Form 8 patties, using just under 1/4 cup for each patty. Arrange the patties on the cookie sheet and freeze for 15 minutes.
  • Preheat oven to 450°F. Grease another cookie sheet with cooking spray. Mix egg and water in a shallow bowl. Place bread crumbs in a separate shallow bowl or pie plate.
  • Coat each patty in the egg mixture, ensuring both sides are covered, then coat with bread crumbs before placing onto a cookie sheet.
  • Bake the patties for 15 minutes, then flip them and bake for an additional 10 minutes until they are golden brown. Serve with salsa.

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