Mexicali crab cakes
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Stick margarine |
| ¼ | cup | Finely chopped celery |
| ¼ | cup | Finely chopped red bell pepper |
| 1½ | teaspoon | Chopped seeded jalapeno pepper |
| ¼ | cup | Light mayonnaise |
| 1 | teaspoon | Chopped fresh cilantro --or parsley |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Garlic salt |
| ¼ | teaspoon | Pepper |
| 1 | large | Egg; lightly beaten |
| ½ | cup | Fresh breadcrumbs |
| ¼ | cup | Chopped green onions |
| 1 | pounds | Lump crabmeat; shell removed |
| 8¾ | ounce | Corn; low sodium, drained |
| 1 | cup | Finely crushed cornflakes |
| Cooking spray | ||
| 1¼ | cup | Cocktail sauce --or medium-hot salsa |
| Cilantro sprigs; optional | ||
Directions
1. Preheat oven to 450 oF. 2. Melt margarine in a large nonstick skillet over medium heat. Add celery, bell pepper, and jalapeno; saute 3 minutes or until tender. Cool. 3. Combine mayonnaise and the next 5 ingredients (mayonnaise through egg) in a large bowl. Add celery mixture, breadcrumbs, green onions, crabmeat, and corn, and stir well. Divide crabmeat mixture into 10 equal portions, shaping each into a ½-inch-thick patty. Dredge patties in cornflakes. 4. Place patties on a baking sheet coated with cooking spray. Bake at 450 oF for 15 minutes; turn patties over, and bake an additional 10 minutes or until golden. Serve crab cakes with cocktail sauce, and garnish with cilantro sprigs, if desired.
Yield: 5 servings (serving size: 2 crab cakes and ¼ cup sauce). Created by: Susan Driscoll, Upper Darby, Pa.
CALORIES 308 (30% from fat); FAT 10.2g (sat 1.9g, mono 3.2g, poly 3.6g); PROTEIN 23.2g; CARB 30.9g; FIBER 1.1g; CHOL 139mg; IRON 2.3mg; SODIUM 1634mg; CALCIUM 126mg.
Formatted for you by Gail Shermeyer <4paws@...>.
Recipe by: Cooking Light Magazine, August 1997 Posted to EAT-LF Digest by aml@... on Sep 05, 1999, converted by MM_Buster v2.0l.