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Maryland Corn & Crab Cakes
This corn and crab cakes recipe tastes like summer by the shore. The tomato and corn salad that accompanies them is a lively addition.

Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 4 hours.
Tips
How to Remove Corn Kernels
Stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” and get more flavor for sauces, soups or puddings, add another step to the process: After cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk.
Yield: You'll get about 1 cup fresh kernels from one large ear of corn.
Tips
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Nutrition Facts
Serving Size: 2 crab cakes & about 1 cup salad
Per Serving:
437 calories; protein 31.7g; carbohydrates 45.2g; dietary fiber 5.8g; sugars 13.3g; fat 16.8g; saturated fat 2.8g; cholesterol 181.9mg; vitamin a iu 1708.2IU; vitamin c 44.1mg; folate 89.6mcg; calcium 155mg; iron 7mg; magnesium 64.9mg; potassium 663.9mg; sodium 1040mg; thiamin 0.3mg; added sugar 1g.
Exchanges:
2 1/2 starch, 1 vegetable, 3 lean meat, 2 fat
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