Cornbread Crab Cakes By Lawrence Page Recipe By Tasty
CORN AND CRAB CAKES
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Heat one tablespoon of olive oil in a pan over medium-high heat.
- Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
- Stir in enough bread crumbs to bind.
- Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
- Garnish with lemon wedges.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams
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