Corn 'N Crab Cakes

I have tried many different crab cakes and sometimes they are good and sometimes they are not so good.  A lot of times, crab cakes are more breading and not so much crab.  My boyfriend and I really enjoy seafood, so when I saw this recipe I really wanted to try it.  I have never made crab cakes before so this was going to be my first go at it.  These were phenomenal!  They are quite full of crab and you can taste the crab!  They are not all breading and the corn really gives these crab cakes a unique taste!

Corn 'N Crab Cakes

Yield: 4 servings

1/2 Cup frozen whole kernel corn, thawed
4 medium green onions, chopped (1/4 Cup)
1/3 Cup fat free mayonnaise or salad dressing
1 Tbsp. 40%-less sodium taco seasoning mix
2 Cans (6oz each) white crabmeat, drained, cartilage removed
1 egg or 2 egg whites
2 Tbsp. water
1/2 Cup unseasoned dry bread crumbs
3 Tbsp. chunky-style salsa

1.  Line cookie sheet with waxed paper.  In medium bowl, mix corn, onions, mayonnaise, taco seasoning mix and crabmeat.  Shape into 8 patties, using slightly less than 1/4 Cup for each.  Place on cookie sheet; freeze 15 minutes.

2.  Heat oven to 450 degrees.  Spray another cookie sheet with cooking spray.  In shallow bowl, beat egg and water with wire whisk or fork until blended.  Place bread crumbs in another shallow bowl.

3.  Dip each patty into egg mixture, coating both sides, then coat with bread crumbs.  Place on sprayed cookie sheet.  Bake 15 minutes; turn patties.  Bake about 10 minutes longer or until golden brown.  Serve with salsa.

1 Serving=180 calories

I did not add the onion to this recipe.  I didn't feel that anything was missing without it.  Definitely serve these with the salsa!  The salsa adds a cool consistency when you combine it with the crab cakes to eat.  When coating the patties in egg and bread crumbs, you can use a fork or spatula to turn them, which may be easier.   Enjoy!