Title: Crab and Corn Cakes
Categories: Seafood, Appetizers
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini