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Recipe Summary

Yield:
5 servings (serving size: 2 crab cakes and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Melt margarine in a large nonstick skillet over medium heat. Add celery, bell pepper, and jalapeño; sauté 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 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.

Nutrition Facts

308 calories; calories from fat 30%; fat 10.2g; saturated fat 1.9g; mono fat 3.2g; poly fat 3.6g; protein 23.2g; carbohydrates 30.9g; fiber 1.1g; cholesterol 139mg; iron 2.3mg; sodium 1634mg; calcium 126mg.
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