Classic crab cakes get a subtle Tex-Mex treatment with the addition of corn and a refreshing lettuce and cilantro salad on the side.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Try smoked trout or cooked salmon in place of the crab for a tasty fish and corn cake.
Everybody loves when I make these. I do the sauce a little spicier, but they are always a hit!
Really delicious, I used oatmeal and greek yogurt to make it a little healthier. I had a hard time getting them to bind, but once they had some tiem in the fridge they stuck a little better.
Nice light dinner. Glad no mayo was used. Had to use Udi's bread made into toasted breadcrumbs due to my Celiac, but the cakes held together well. Sour cream/lime dressing was nice. Not a "wow" you dish in my opinion, but solid and good. Thank you, Jill!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?