Southern Pecan Crab Cakes
1/2 cup Hellmann’s Real Mayonnaise
6 ounces fresh or frozen crabmeat, thawed and drained
1/2 cup whole kernel corn, drained
1/3 cup plain dry bread crumbs
1/4 cup finely chopped toasted pecans
2 green onions, finley chopped
1/4 tsp. salt
3/4 tsp. hot pepper sauce (optional)
2 Tbsp. Olive Oil
Spicy Tomato Drizzle*
In medium bowl, combine all ingredients except Olive Oil and Spicy Tomato Drizzle. Shape into 8 patties.
In 12-inch nonstick skillet, heat Olive Oil over medium heat and cook crab cakes, turning once, 6 minutes or until golden brown. Drain on paper towels. Serve, if desired, on shredded lettuce with Spicy Tomato Drizzle.
*Spicy Tomato Drizzle: In blender or food processor, process 1 large tomato, seeded and chopped, 1/2 cup Hellmann’s Real Mayonnaise, 1 to 2 teaspoons cayenne pepper, 1 clove garlic, finely chopped, a pinch of salt and a pinch of sugar until smooth. Stir in 1 medium green onion, chopped, then chill to blend flavors.