6 Servings
1 Hour, 30 Minutes
Allergens
These delicious homemade mock crab cakes are extremely easy to make, using Kani and corn as a base. A great alternative fish patty, serve these mock crab cakes with your favorite mayo-based dipping sauce for a tasty and filling meal!
Yield: Makes about 12 -15, depending on size
Chop scallions and sauté in olive oil until whites are no longer opaque.
Mix all the ingredients except 1/2 cup cornflake crumbs and the neutral oil.
Form into patties and coat each side with corn flake crumbs. Refrigerate for an hour to set.
Working in batches, fry each side on medium heat until golden brown.
Serve with any mayo-based dipping sauce.
Sponsored by Knorr
