Crab & Corn Cakes
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
corn
|
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | cup |
crab meat
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
corn
|
|
| 2 | each |
garlic cloves
chopped |
|
| 5 | ml |
dijon mustard
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
worcestershire sauce
|
|
| 118 | ml |
crab meat
|
|
| 118 | ml |
all-purpose flour
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
Directions
Blend ½ cup corn, garlic, worcestershire sauce, mustard and egg in blender until smooth.
Add remaining corn, crab, onions and enough flour to make thick mixture.
Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour.
