| 1/2 | cup Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed |
| 4 | medium green onions, chopped (1/4 cup) |
| 1/3 | cup fat-free mayonnaise or salad dressing |
| 1 | tablespoon Old El Paso® 40% less-sodium 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 Progresso® plain dry bread crumbs |
| 3 | tablespoons Old El Paso® Thick 'n Chunky salsa (any variety) |
Serve with...
Bacon and Honey-Mustard Coleslaw
Total Time:
30 min
| 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. |
| No change. |
|
| The fat-free mayo in this recipe provides moisture and tenderness without the 11 grams of fat per serving of regular mayonnaise. If you want to reduce the fat even further, use 1/4 cup fat-free egg product instead of the egg. |
|
| Use a fork or small spatula to turn the patties when coating them with the egg mixture and bread crumbs. |
Nutrition Information:
190 ( 35); 3 1/2g ( 1g, 0g); 115mg; 850mg; 21g ( 1g, 4g); 18g 6%; 4%; 10%; 10% 1 ; 1/2 ; 0 ; 2 ; 1/2 1 1/2