Crab And Corn Cakes Recipe

1. 1

   Combine crab, scallion, creamed corn, corn kernels, egg, and egg white and mix until thoroughly combined. Sprinkle with breadcrumbs and season with salt and pepper and mix well. Divide into 8 cakes, about 1/3 cup each.

2. 2

   Melt 1 tablespoon of butter in a large non-stick skillet. When foam subsides add cakes, making sure not to crowd pan (you may want to work in batches, in which case, hold finished cakes in a low oven until ready to serve). Cook until brown, about 3 minutes per side. Serve green salad and cold beer.

* Per serving · 4 servings · Values may vary.

No additional tips available.