Crab And Corn Cakes With Tomatillo Salsa

• 3 cans (6 oz each) lump crabmeat, drained
• 1/2 cup mayonnaise
• 1/2 cup mexicorn, drained
• 1/4 cup Italian style bread crumbs
• 1/4 tsp lemon pepper
• 1/4 tsp or more Tabasco
• 1/3 cup cornmeal
• 2 tbsp canola oil
• 1 can (7-oz) salsa verde

1. Preheat oven to 400. Line a baking sheet with aluminum foil and set aside.
2. In a medium bowl, combine crabmeat, mayonnaise, mexicorn, bread crumbs, lemon pepper, and Tabasco. Mix until just combined; set aside.
3. Spread cornmeal over a small plate; set aside. Wet hands to prevent sticking; form crab mixture into 12 cakes. Dredge in cornmeal.
4. In a large skillet, heat canola oil over medium-high heat. Place crab cakes in hot oil and cook about 2 minutes per side.
5. Transfer crab cakes to prepared baking sheet; place in preheated oven for 7 to 8 minutes or until heated through. Serve with sala verde.

lump crabmeat, mayonnaise, mexicorn, italian style bread crumbs, lemon pepper, cornmeal, canola oil, salsa verde

Taken from www.epicurious.com/recipes/member/views/crab-and-corn-cakes-with-tomatillo-salsa-1263435 (may not work)