Corn 'n Crab Cakes

 

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)

• 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.