Servings:4
Classic crab cakes get a subtle Tex-Mex treatment with the addition of corn and a refreshing lettuce and cilantro salad on the side.
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!
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