Corn and Crab Cakes

By á-23194

Ingredients

• 1/2 c corn kernels
• 1/4 c chopped red pepper
• 3 T chopped scallions
• 3 T canola mayo
• 1 t dijon
• 3/4 t Old Bay
• 8 oz crab claw meat
• 1 arge egg, lightly beaten
• 1 1/2 c panko
• 1 1/2 T butter

Preparation

Step 1

Combine first * ingred in bowl. Blend. Stir in 3/4 c panko. Form 8 cakes. Place patties on sheet in freezer for 20 minutes till firm. Coat pan with spray and add 3/4 c panko, toast and set aside. Dredge crab cakes in panko. Wipe pan clean and melt 2 1/4 T of butter in pan. Coat both side of crab cakes with cooking spray and cook four at a time.