Harvest Corn Soup with Crab Cakes

Servings icon
Servings
4
Preperation time icon
Prep Time
2 hr 15 min
Cook time icon
Cook Time
15 min

What You'll Need

  • 1 lb. lump crabmeat, picked through
  • 2/3 cup mayonnaise
  • 1 egg, lightly beaten
  • 1/3 cup red sweet bell pepper, diced small
  • 1 cup fresh corn kernels (1 cob)
  • 2 tbsp. fresh dill, rough chopped
  • 1/4 cup corn flake crumbs
  • Hain® Sea Salt & ground black pepper
  • 1/4 cup Spectrum® Canola Oil
  • 1 cup corn flake crumbs
  • 2 cups Imagine® Organic Light in Sodium Creamy Harvest Corn Soup, hot

How to Make

  1. In a medium sized bowl, gently mix the crabmeat with the mayonnaise, egg, bell peppers, corn, dill and 1/4 cup corn flake crumbs.
  2. Season with salt and pepper.
  3. Form into 2-inch patties, cover with plastic wrap and refrigerate 2 hours.
  4. In a medium sized skillet, heat the oil.
  5. Dredge the crab cakes in the additional corn flake crumbs and fry until golden brown on each side. Drain on paper towel.
  6. Serve hot in a wide bowl atop pools of the Harvest Corn Soup.