Crab And Corn Cakes With Tomatillo Salsa

1. 1

   Preheat oven to 400. Line a baking sheet with aluminum foil and set aside.

2. 2

   In a medium bowl, combine crabmeat, mayonnaise, mexicorn, bread crumbs, lemon pepper, and Tabasco. Mix until just combined; set aside.

3. 3

   Spread cornmeal over a small plate; set aside. Wet hands to prevent sticking; form crab mixture into 12 cakes. Dredge in cornmeal.

4. 4

   In a large skillet, heat canola oil over medium-high heat. Place crab cakes in hot oil and cook about 2 minutes per side.

5. 5

   Transfer crab cakes to prepared baking sheet; place in preheated oven for 7 to 8 minutes or until heated through. Serve with sala verde.

* Per serving · 4 servings · Values may vary.

No additional tips available.