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Corn And Crab Cakes

Crab cakes may seem out of the question when you're watching the family food budget, but canned crab is a fraction of the cost of fresh, equally nutritious, and ready-to-use without worrying about the need to clean the crab of shell. In this classic American version, the cakes are embellished with a can of creamed corn (adds a little sweetness and moisture), a dash of hot pepper sauce for pizzazz, and some chopped green onion for a fresh from the garden flavor.

Recipe by Canned Food Alliance
southern, nut free, appetizer, 4th of july, fathers day


  • 2 cans (6 oz each) crabmeat, drained
  • 1 can (8.25 oz) cream style corn
  • 1/2 teaspoon hot pepper sauce, such as Tabasco
  • 2 medium scallions (green onions), trimmed finely chopped
  • 1 1/2 cups seasoned bread crumbs, divided


  1. Mix crabmeat, corn, hot sauce, scallions and 3/4 cup bread crumbs in a medium mixing bowl until well blended.
  2. Spread the remaining breadcrumbs on a sheet of foil and divide the crab mixture into 8 even portions (about 1/3 cup each).
  3. Roll each portion in bread crumbs until the surface is well coated, and form into 1/2-inch thick patties.Heat a large non-stick frying pan over medium-high heat.
  4. Pour in some canola or vegetable oil (about 3 tablespoons).
  5. When the oil is hot, brown the crab cakes on both sides, about 4 minutes per side.