Corn-Crab Cakes with Chipotle Sauce
Recipe from Kellogg's

Chipotle chili pepper sauce, made from smoked jalapeno peppers, lends a complex, smoky flavor to tasty crab cakes.


Corn-Crab Cakes with Chipotle Sauce

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Ingredients
  • 3  tablespoons
    mayonnaise
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  • 3/4  teaspoon
    chipotle pepper sauce, divided
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  • 1 
    egg, slightly beaten
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  • 1/3  cup
    Kellogg's® Corn Flake Crumbs
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  • 1/4  cup
    fresh or frozen corn kernels
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  • 2  tablespoons
    sliced green onions
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  • 1  teaspoon
    Dijon mustard
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  • 1/2  teaspoon
    coriander
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  • 1  can (6 oz.)
    crabmeat, drained, flaked and cartilage removed
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  • 2  teaspoons
    butter or margarine
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Directions
1.
In small bowl stir together mayonnaise and 1/2 teaspoon of the pepper sauce. Cover and refrigerate until serving time.
2.
In medium bowl stir together egg, 1/4 cup of the Kellogg's® Corn Flake Crumbs, corn, onions, mustard, coriander and remaining 1/4 teaspoon pepper sauce. Add crabmeat. Mix well. Shape into four 1/2-inch thick patties.
3.
Place remaining Crumbs in shallow dish. Lightly press patties into Crumbs, coating both sides.
4.
In large nonstick skillet cook patties in hot butter about 4 minutes or until golden brown, turning once. Serve with mayonnaise mixture.
Nutrition information
Calories 250, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 190 mg, Sodium 620 mg, Carbohydrate 19 g, Fiber less than 1 g, Sugars 3 g, Protein 22 g. Daily Values: Vitamin A 10%, Vitamin C 20%, Calcium 10%, Iron 25%. Percent Daily Values are based on a 2,000 calorie diet
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