
CRAB CAKES WITH SPICY TOMATO MAYO



INGREDIENTS
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 2/3 cup light mayonnaise
- 12 ounces refrigerated lump crabmeat
- 2/3 cup panko bread crumbs
- 1/4 cup thinly sliced green onions
- 2 such as old bay® teaspoons seafood seasoning blend
- 2 tablespoons Pure Wesson® Corn Oil
- Lemon wedges, optional
DIRECTIONS
Place drained tomatoes and mayonnaise in food processor; pulse until blended to make tomato mayo. Stir together 2/3 cup tomato mayo, crabmeat, bread crumbs, onions and seafood seasoning in medium bowl until blended. Shape mixture into 4 patties, about 1/2-inch thick.
Heat oil in large skillet over medium-high heat. Add patties; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels.
Serve crab cakes with remaining tomato mayo and lemon wedges, if desired.