skip to main content
Black Bean Crab Cakes with Kellogg's® Corn Flake Crumbs
Black Bean Crab Cakes with Kellogg's® Corn Flake Crumbs 1

Black Bean Crab Cakes with Kellogg's® Corn Flake Crumbs

Products Used: Kellogg's Corn Flakes® Crumbs
Servings: 24

Ingredients

  • 1 1/4 quarts canned black beans, drained
  • 1 cup onions, finely chopped
  • 2/3 cup red pepper, finely chopped
  • 2/3 cup green pepper, finely chopped
  • 1/2 cup garlic, minced
  • 6 eggs
  • 6 cups Kellogg's® Corn Flake Crumbs
  • 1 1/2 cups crab meat, drained
  • OR
  • 1 1/2 cups imitation crab meat, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 2/3 cup milk

Directions

1. Preheat oven to 400º F.
2. Place beans, onions, red and green bell peppers, garlic, green onion, 3 eggs (2/3 cup), 3 cups of the Kellogg's® Corn Flake Crumbs, crab, salt, and cayenne pepper in mixer bowl. Using flat beater attachment, mix on low speed until part of bean mixture is mashed.
3. Using No. 40 scoop, portion bean mixture onto a flat surface or shallow pan. Flatten each portion to 1/2-inch thickness.
4. Beat together remaining eggs and milk until combined. Dip bean cakes in mixture, then coat completely with remaining Kellogg's® Corn Flake Crumbs.
5. Place on parchment-lined sheet pan. Bake at 400º F about 15 minutes or until lightly browned and crisp. Serve with light sour cream, additional chopped green onion, and caviar, if desired.