Sweet Corn Crab Cakes & Lime Vinaigrette Courtesy of: Westbrae Natural Rating: 0 No votes yet Servings: 4-5 Prep: 20 min - Refrigerate 2 hours Cook: 10 mins Total Time: 30 mins -Refrigerate 2 hours Share this: facebook twitter pinterest email Print Description Ingredients 1 pound lump crabmeat, picked through 2/3 cup mayonnaise 1 egg, lightly beaten 1/3 cup red sweet bell pepper, diced small 1 can Westbrae Whole Kernel Golden Corn, drained 2 tablespoons 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 Sweet Cilantro Vinaigrette 2 teaspoons fresh dill, minced 1/2 cup lime juice, (about 2 - 3 large limes) 2 tablespoons apple cider vinegar 1/2 teaspoon Dijon mustard 2 tablespoons honey 1/2 cup Spectrum Canola Oil 1/2 cup Spectrum Extra Virgin Olive Oil Directions In a medium sized bowl gently mix the crabmeat with the mayonnaise, egg, bell peppers, corn, dill and 1/4 cup corn flake crumbs. Season with salt and pepper, as desired. Form into 2-inch patties, cover with plastic wrap and refrigerate 2 hours. In a medium sized skillet heat the oil. Dredge the crab cakes in the additional cornflake crumbs and fry until golden on each side. Drain on paper toweling. Serve hot alongside a field green salad dressed Lime Vinaigrette. Sweet Cilantro Vinaigrette In a small sealable container combine all ingredients. Seal tightly. Shake vigorously. Vinaigrette can be prepared up to two days ahead of time. Shake vigorously before serving. Recipes you may also like NextBack Crunchy Asparagus Spears Oat Milk Smoothie with Kale, Peach and Mango Pizza Bagels Cranberry-Brie Crescent Mini Cups Sushi Burger Beet, Mozzarella & Naan Bread Pizza Dundee Orange Marmalade and Cranberry Loaf Blueberry Overnight Oats SUNSET® Campari® and Y.E.L.O. Youth, Energy, Life, Om…™ Caprese Salad Elegant Chocolate Cake Comments View the discussion thread.