Corn And Crab Cakes

Total Time: 15 mins Preparation Time: 7 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 (6 ounce) cans crabmeat, drained
• 1 (8 1/4 ounce) can cream-style corn
• 2 medium scallions, trimmed and finely chopped (green onions)
• 1/2 teaspoon hot pepper sauce, such as tabasco
• 1 1/2 cups seasoned bread crumbs, divided
• 3 tablespoons canola oil or 3 tablespoons vegetable oil

Recipe

• 1 mix crabmeat, corn, scallions, hot sauce 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.
• 4 nutritional information per serving (including 3 tablespoons oil used in cooking): calories 380; total fat 14g; saturated fat 1.5g; cholesterol 75mg; sodium 760mg; carbohydrate 39g; fiber 3g; protein 24g; vitamin a 2%dv*; vitamin c 8%dv; calcium 15%dv; iron 15%dv.
• 5 *daily value.