by AdobeStock/Brent Hofacker
30
DURATION
15
COOK TIME
15
PREP TIME
4-6
SERVINGS
Ingredients
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon milk
- 1 can (4 ounces) green chiles, undrained
- 1 pouch (10 ounces) frozen whole kernel corn in butter sauce
- 1 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 1/4 cup mayonnaise or salad dressing
- 1/4 teaspoon Worcestershire sauce
- 2 eggs
- 3 cups soft bread cubes
- 1 can (6 ounces) crab meat, undrained
- 1/4 cup oil, divided
Directions
- Combine sour cream, Dijon mustard, milk, and green chiles in a small bowl. Mix well, and set aside.
- Place unopened corn pouch in warm water for 20 minutes to thaw, or cut a small slit in center of pouch and defrost in microwave for 5 minutes or until thawed.
- In a medium bowl, combine dry mustard, cayenne, mayonnaise, Worcestershire sauce, and eggs; beat well. Stir in corn, bread cubes, and crab meat; mix well.
- Heat 2 tablespoons oil in a large skillet. Pour in 1/3 cup corn mixture and flatten slightly. Cover and cook over medium-high heat for 4 to 5 minutes, or until set. Carefully turn over with a spatula. Cover and cook for 2-1/2 to 4 minutes longer, or until golden-brown. Repeat with remaining oil and corn mixture. Serve with sour cream mixture.
Make this Easy Crab Cake recipe using canned crab, corn, and green chiles. Serve these fritters up with lemon or lime wedges for a refreshing summer appetizer.
This recipe was originally published in 1988.
More Sweet and Savory Summer Recipes
From homemade ice cream to grilled hot dogs, enjoy some of the quintessential foods of summer.
Originally published as part of “Sweet and Savory Summer Classics” in the July/August 2023 issue of Grit magazine and regularly vetted for accuracy.
