Mexicali Crab Cakes
1 1/2 Tbsp stick margarine
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 1/2 tsp chopped seeded jalapeno pepper
1/4 cup light mayonnaise
1 tsp chopped fresh cilantro or parsley
1 tsp Dijon mustard
1/2 tsp garlic salt
1/4 tsp pepper
1 large egg, lightly beaten
1/2 cup fresh breadcrumbs
1/4 cup chopped green onions
1 pound lump crabmeat, shell pieces removed
1 (8-3/4-ounce) can no-salt-added whole-kernel corn, drained
1 cup finely crushed cornflakes
Cooking spray
1 1/4 cups cocktail sauce or medium-hot salsa
Cilantro sprigs (optional)
1. Preheat oven to 450°.
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 1/2-inch-thick patty. Dredge patties in cornflakes.
4. Place patties on a baking sheet coated with cooking spray. Bake at 450 degrees 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).
Nutritional Information: 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
1,634mg; CALC 126mg
Source: Cooking Light YEAR: 1997 ISSUE: August PAGE: 76
Submitted by sooz
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