| Mexicali Crab Cakes
1 1/2 tablespoons of stick margarine
1/4 cup of finely chopped celery
1/4 cup of finely chopped red bell
1 1/2 teaspoons of chopped seeded jalapeno
1/4 cup of light mayonnaise
1 teaspoon of chopped fresh cilantro
1 teaspoon of Dijon mustard
1/2 teaspoon of garlic salt
1/4 teaspoon of pepper
1 large Egg, lightly beaten
1/2 cup of fresh breadcrumbs
1/4 cup of chopped green onions
1 pound of Lump crabmeat, shell removed
8 3/4 ounces of corn, low sodium, drained
1 cup of finely crushed cornflakes
Cooking spray
1 1/4 cups of cocktail sauce, or Cilantro sprigs, optional |
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Preheat oven to 450ºF. Melt margarine in a large nonstick skillet over medium heat. Add celery, bell pepper, and jalapeno; saute 3 minutes or until tender. Cool. 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 1/2-inch-thick patty. Dredge patties in cornflakes. Place patties on a baking sheet coated with cooking spray. Bake at 450ºF. 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 1/4 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@netrax.net>. Recipe by: Cooking Light Magazine, August 1997 Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999, converted by MM_Buster v2.0l.
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