Crab and Corn Cakes

1 c Corn

2 Cloves garlic,chopped

1 ts Dijon mustard

1 Egg

1 ts Worcestershire sauce

1/2 c Crab

1/2 c Flour

2 Green onions, chopped

Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour. Source: Modified from Health Smart Gourmet Cooking Typed by: Sharon Verrall