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Prep 20min
Total60min
Servings4
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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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories from Fat
35
Trans Fat
0g
% Daily Value*:
Vitamin A
6%
6%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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