Corn and Crab Cakes Recipe

Corn and Crab Cakes Recipe

  • 2 (6 ounce) cans crabmeat, drained
  • 1 (8.25 ounce) can cream style corn
  • 1/2 teaspoon hot pepper sauce, such as Tabasco
  • 2 medium scallions (green onions), trimmed and finely chopped
  • 1 1/2 cups seasoned bread crumbs, divided
  1. Mix crabmeat, corn, hot sauce, scallions 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.
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