1 pound crabmeat, flaked
1/2 cup canned corn, drained
1/4 cup dry bread crumbs
1/4 cup mayonnaise
1/4 cup yellow cornmeal
1 small red bell pepper, minced
1 scallion, minced
2 tablespoons prepared horseradish
2 tablespoons butter or margarine
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, combine crab meat, corn, bread crumbs, mayonnaise, red pepper, scallion, horseradish, salt and pepper. Mix well. Shape one heaping tablespoon of mixture into a 1-inch round patty.
Place cornmeal in a shallow plate. Coat patties in cornmeal.
In a skillet over medium heat, heat one tablespoon each of butter and oil. Cook half of the crab cakes two to three minutes on each side until golden brown.
Repeat with remaining butter, oil and crab cakes. Serve hot.
Yield: 30 crab cakes
Southwestern Fish and Seafood Recipes
Mexican Fish and Seafood Recipes