Mexicali crab cakes

Yield: 5 servings

Measure 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

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.

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