Serves: 2
Total Calories: 249
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.
This Corn-Crab Cakes With Chipotle Sauce recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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