Tuesday, August 2, 2011

Corn and Crab Cakes

Corn and Crab Cakes

1/2 c. mayonnaise
2 eggs (lightly beaten)
1/4 c. sliced scallion
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. corn bread stuffing mix (divided)
2 (6 oz.) pkg. frozen crab meat (thawed and drained) or 2 (6 1/2 oz.) cans crab meat (drained)
1 (7 oz.) can corn (drained)
1/4 c. vegetable oil (divided)

In medium bowl, mix mayonnaise and next 5 ingredients until well blended. Stir in 1 1/4 cup of the stuffing crumbs. Let stand 20 minutes or until softened. Place crab in small bowl. Pick over crab, removing any shell or cartilage. Flake with fork into small shreds. Stir corn and crab meat into mayonnaise mixture, mixing well. Shape mixture into 8 patties. Place the remaining crumbs in a shallow dish. Press both sides of the patties into the crumbs until evenly coated. In large skillet, heat 2 tablespoon of the oil over medium heat. Saute 2 or 3 patties, turning once, until browned on each side. Drain on paper towels. Repeat with remaining oil and patties.

Ruth Ann

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