Crab and Corn Cakes
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Crab and Corn Cakes
1 c Corn
2 Cloves garlic,chopped
1 ts Dijon mustard
1 Egg
1 ts Worcestershire sauce
1/2 c Crab
1/2 c Flour
2 Green onions, chopped
Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour.
From: Modified from Health Smart Gourmet Cooking Typed by: Sharon Verrall
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