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Corn and Crab Cakes

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Corn and Crab Cakes
  • Prep 20 min
  • Total 60 min
  • Servings 4
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From Betty's Soul Food Collection... Serve crab cakes with a little kick. Taco seasoning and corn are the flavor boosters in this recipe.
Updated Sep 13, 2016

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 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)
Make With
Make With
Old El Paso

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Use a fork or small spatula to turn the patties when coating them with the egg mixture and bread crumbs.

Nutrition

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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