Yield: 5 servings
|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|
|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|
|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.