Corn 'n Crab Cakes

Name: Corn 'n Crab Cakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters Green Giant ® Valley Fresh Niblets® frozen corn, thawed; 340 grams cans each) white crabmeat, drained, cartilage removed; 118 milliliters Progresso® plain dry bread crumbs; 1 egg, beaten; 59 milliliters medium green onions, chopped; 79 milliliters fat-free mayonnaise or salad dressing; 3 Tbsps Old El Paso® Thick n Chunky salsa (any variety); 1 Tbsp Old El Paso® 40% less-sodium taco seasoning mix (from 1-oz package); 2 Tbsps water

Corn 'n Crab Cakes might be just the hor d'oeuvre you are searching for. One serving contains 213 calories, 20g of protein, and 7g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of water, crabmeat, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

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.

Ingredients you will need

Taco Seasoning Mix

Mayonnaise

Crabmeat

Onion

Corn

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Baking Sheet

Bowl

Place on cookie sheet; freeze 15 minutes.

Ingredients you will need

Equipment you will use

Baking Sheet

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.

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Cooking Spray

Breadcrumbs

Water

Egg

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Baking Sheet

Bowl

Oven

Dip each patty into egg mixture, coating both sides, then coat with bread crumbs.

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Breadcrumbs

Dip

Egg

Place on cookie sheet.

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Baking Sheet

Bake 15 minutes; turn patties.

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Oven

Bake about 10 minutes longer or until golden brown.

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Oven

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Baking Sheet

Bowl

Oven

Ingredients

Servings:

118milliliters

Green Giant ® Valley Fresh Niblets® frozen corn, thawed 340grams

cans each) white crabmeat, drained, cartilage removed 118milliliters

Progresso® plain dry bread crumbs 1

egg, beaten 59milliliters

medium green onions, chopped 79milliliters

fat-free mayonnaise or salad dressing 3Tbsps

Old El Paso® Thick 'n Chunky salsa (any variety)1Tbsp

Old El Paso® 40% less-sodium taco seasoning mix (from 1-oz package)2Tbsps

water

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.