Title: Crab and Corn Cakes
Categories: Seafood Appetizer
Yield: 1 Servings

1	c	Corn
2		Cloves garlic,chopped
1	ts	Dijon mustard
1		Egg
1	ts	Worcestershire sauce
1/2	c	Crab
1/2	c	Flour
2		Green onions, chopped

Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour.

Source: Modified from Health Smart Gourmet Cooking

Typed by: Sharon Verrall

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