Southern Pecan Crab Cakes

Best Foods
Southern Pecan Crab Cakes


1/2 cup Hellmann's® or Best Foods® Mayonnaise
6 ounces frozen crabmeat, thawed and drained (or fresh)
1/2 cup whole kernel corn, drained
1/3 cup plain dry bread crumbs
1/4 cup toasted pecans (finely chopped)
2 green onions (finley chopped)
1/4 teaspoon salt
3/4 teaspoon hot pepper sauce (*, optional)
2 tablespoons olive oil
tomatoes (Spicy, Drizzle**)


1Combine all ingredients except olive oil and Spicy Tomato Drizzle in medium bowl; shape into 8 patties.
2Heat olive oil in 12-inch nonstick skillet over medium heat and cook crab cakes, turning once, 6 minutes or until golden brown. Drain on paper towels. Serve, if desired, on shredded lettuce with Spicy Tomato Drizzle.
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