Recipe by Mealtime.org
"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 its 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (6 ounce) cans
1 (8.25 ounce) can
cream style corn
hot pepper sauce, such as Tabasco
scallions (green onions), trimmed and finely chopped
1 1/2 cups
seasoned bread crumbs, divided
I was having a hard time getting them to stay together. I added an egg and that seemed to help tremendously!
I was very disappointed. I ended up adding A LOT of breadcrumbs and the patties still didn't hold together well. Plus they were not very flavorful. I may try again and add an egg, cracker crumbs, more seasoning of some type.
This one is sooo good! Was wondering what to do with the canned cream corn I bought by mistake! Voilla a great idea. I did refrigerate before cooking so it was easy to patty up. thanks and so very very good.
These are absolutely delicious! However, I omitted the Tabasco because I can't do hot. Also, instead of using seasoned breadcrumbs, I used plain and then seasoned the cakes myself with Italian seasoning, paprika, dry mustard, and celery salt. They came out extremely delicious!
Made these for my husband's birthday and they were easy and delicious! Very tasty! Some of the other reviewers complained that they had trouble getting the cakes to hold together, but I had no problem at all. The trick may have been that when I mixed the ingredients together, I used a fork to break up all the crab pieces, so that the entire mixture had a "tuna salad" type consistency. That way, the cakes held together very nicely. Just in case, I also put the cakes in the refrigerator for about ten minutes before I fried them, but I really think it was the mixing that did the trick.
A P.S. TO THIS REVIEW. I have made these several times since I most recently wrote this review, but tonight I bought canned "crabmeat" instead of the canned "lump crab" I have used in the past. Now I understand why other reviewers have so much trouble with the cakes falling apart! Use canned "lump crab", and break up the pieces with a fork. Your cakes will stay together. Do not use the "crabmeat" that is shredded into tiny pieces in the can!!
The final product was quite tasty (even if you don't like creamed corn). We made the initial mistake of messing with the proportions (more crab, less corn) and the cakes didn't hold together well. Once we corrected that, it was smooth sailing. The whole family enjoyed them.
This recipe is excellent. My fiance, who is not a seafood fan, loves them. I am not a fan of mayo and I don't eat eggs. This recipe allows me to enjoy crab cakes without those ingredients that keep me away from them. Really good recipe. :-) Thanks
Very tasty! I followed the recipe and this worked out wonderful. I did put it in the refrigerator for about 20-30 minutes so the mix could harden. When I was done, I had extra bread crumbs left so I made the mix again this time using tuna and it was good although a little on the dryer side.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn and Crab Cakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 34
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!