Mexicali Crab Cakes

Yield: 5 servings (serving size: 2 crab cakes and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 30%
  • Fat: 10.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 3.6g
  • Protein: 23.2g
  • Carbohydrate: 30.9g
  • Fiber: 1.1g
  • Cholesterol: 139mg
  • Iron: 2.3mg
  • Sodium: 1634mg
  • Calcium: 126mg

Ingredients

  • 1 1/2 tablespoons stick margarine
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 1 1/2 teaspoons chopped seeded jalapeño pepper
  • 1/4 cup light mayonnaise
  • 1 teaspoon chopped fresh cilantro or parsley
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon 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)

Preparation

  1. Preheat oven to 450°.
  2. Melt margarine in a large nonstick skillet over medium heat. Add celery, bell pepper, and jalapeño; sauté 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° 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.
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