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Ingredients
| eggs: 1 (large//beaten) |
| crab meat: 1 lb |
| cajun seasoning: 1 tsp |
| regular mayonnaise: 2 Tbl |
| sweet yellow corn: 1 cup |
| bread crumbs: 1 1/2 cups |
| olive oil: 2 Tbl (for frying) |
Cajun Corn and Crab Cakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
- In large bowl, beat egg.
- Carefully pick through crabmeat, removing any pieces of shell. Keep lumps of crabmeat as large as possible.
- To beaten egg, add crabmeat, Cajun spice blend, mayonnaise and corn.
- Using a round mold or by hand, form crab mixture into about 24 two-inch-wide flat cakes.
- On sheet of waxed paper, evenly spread crumbs.
- Dredge cakes lightly in bread crumbs to coat.
- Heat nonstick skillet over moderate heat; add olive oil.
- Add cakes to skillet; cook through, turning once when first side is nicely browned.
- Remove and drain crab cakes on absorbent paper.