CAROLYNN’S PANTRY

CORN n’ CRAB CAKES

1/2  cup Green Giant® Niblets frozen whole kernel corn (from1-pound bag), thawed
4 medium green onions, chopped
1/3 cup fat-free mayonnaise or salad dressing
1 tbls. Old El Paso 40%-less sodium taco seasoning mix (from 1.25-ounce envelope)
2 cans (6 ounces each) white crabmeat, drained and cartilage removed
1 egg, beaten
2 tbls. water
1/2 cup-Progresso® plain dry bread crumbs
3 tbls. Old El Paso Thick 'n Chunky salsa

1. Line cookie sheet with waxed paper. Stir together corn, onions, mayonnaise, taco seasoning mix and crabmeat in medium bowl. Shape into 8 patties, using slightly less than ¼ cup for each patty. Place on cookie sheet; freeze 15 minutes.

2. Heat oven to 450°.  Spray another cookie sheet with cooking spray. Stir together egg and water in shallow bowl. Place bread crumbs in another shallow bowl or pie plate.

3. Dip each patty into egg mixture, coating both sides; then coat with bread crumbs. Place on sprayed cookie sheet. Bake 15 minutes; turn patties. Bake about 10 minutes longer or until golden brown.  Serve with salsa.

4 Servings.

Cal. 175...  Fat 3g...Carbs 19g...Dietary Fiber 2g...Protein 22g