Corn and Seafood Cakes
30 minutes 8 servings
Traditional crab cakes get a makeover with our Corn and Seafood Cakes. Serve over a bed of greens, on a bun, or with your favorite sauce.
Ingredients
1 package (8 oz) Louis Kemp Crab Delights, Flake or Chunk style, shredded
1 cup fresh or frozen (thawed) corn kernels
¼ cup green onion, finely chopped
¼ cup mayonnaise
2 large eggs, beaten
1¼ cups panko breadcrumbs
Salt and pepper, to taste
4 tablespoons vegetable oil
Directions
Stir together Crab Delights, corn, green onion, mayonnaise, eggs, and ¾ cup breadcrumbs.
Form mixture into 8 (tightly pressed) cakes. Season cakes with salt and pepper, to taste.
Freeze cakes for 20 minutes
In large skillet, mix 1 tablespoon vegetable oil with remaining breadcrumbs and toast over med-high heat until golden, stirring frequently. Set aside.
Dredge the cakes in the toasted breadcrumbs.
In large skillet, heat 3 Tbsp vegetable oil over med-high heat and pan fry cakes until browned on the bottom, 3-4 minutes. Turn and brown other side.
Serve with your favorite sauce.
Reviews
No reviews yet
Recipes to Try
View All
