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Ingredients
| crab meat: 6 oz |
| canned corned beef: 8.25 oz |
| Tabasco sauce: 1/2 tsp |
| green onions - spring or scallion (chopped): 2 cups |
| bread crumbs: 1 1/2 cups |
Corn and Crab Cakes
Credit: allrecipes.com
User rating:
-
Prep Time
7 min -
Cook Time
8 min -
Servings
4 serving(s)
Tags
- Mix crabmeat, corn, hot sauce, scallions and 3/4 cup bread crumbs in a medium mixing bowl until well blended.
- 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.
- 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.