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Ingredients:
1 C Santa Barbara Bay® King Crab and Cheddar Spread
1 C Mexican Corn Bread Mix
1 large egg
¼ C diced (fine) orange pepper
¼ C diced (fine) yellow pepper
½ C white corn (fresh or frozen)
1 T finely chopped cilantro
1 Sliced Avocado
1 C Favorite black bean or tomato salsa
Sour cream
Cilantro for garnish
Directions:
Fold first 7 ingredients together and drop by small scoop or tablespoon into preheated pan with about ¼ inch of olive oil.
Allow cakes to brown about 2 minutes and turn and cook an additional two minutes.
Drain on paper towel or cloth and cook remaining batter.
If cooking for a large crowd, place the cakes on a cookie sheet and keep warm in the oven at 175 degrees for up to 20 minutes.
Serve Corn Cake on a slice of avocado with a dollop of sour cream and a side of salsa, garnish with a sprig of cilantro.
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