Crab And Corn Cakes With Tomatillo Salsa Recipe

Ingredients

3 cans (6 oz each) lump crabmeat, drained

1/2 cup mayonnaise

1/2 cup mexicorn, drained

1/4 cup Italian style bread crumbs

1/4 tsp lemon pepper

1/4 tsp or more Tabasco

1/3 cup cornmeal

2 tbsp canola oil

1 can (7-oz) salsa verde

Preheat oven to 400. Line a baking sheet with aluminum foil and set aside.

In a medium bowl, combine crabmeat, mayonnaise, mexicorn, bread crumbs, lemon pepper, and Tabasco. Mix until just combined; set aside.

Spread cornmeal over a small plate; set aside. Wet hands to prevent sticking; form crab mixture into 12 cakes. Dredge in cornmeal.

In a large skillet, heat canola oil over medium-high heat. Place crab cakes in hot oil and cook about 2 minutes per side.

Transfer crab cakes to prepared baking sheet; place in preheated oven for 7 to 8 minutes or until heated through. Serve with sala verde.