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Crab cakes may seem out of the question when you're watching the family food budget, but canned crab is a fraction of the cost of fresh, equally nutritious, and ready-to-use without worrying about the need to clean the crab from its shell. In this classic American version, the cakes are embellished with a can of creamed corn (adds a little sweetness and moisture), a dash of hot pepper sauce for pizzazz, and some chopped green onion for a fresh-from-the-garden flavor.
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Ingredients:
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2 cans (6 oz each) crabmeat, drained
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1 can (8.25 oz) cream style corn
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2 medium scallions (green onions), trimmed and finely chopped
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1/2 teaspoon hot pepper sauce, such as Tabasco
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1 1/2 cups seasoned bread crumbs, divided
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3 tablespoons canola or vegetable oil
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Preparation Time: Approximately 7 minutes
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Preparation:
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Mix crabmeat, corn, scallions, hot sauce and 3/4 cup bread crumbs in a medium mixing bowl until well blended.
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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.
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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.
