Name: Mexicali Crab Cakes
Ingredients: 1 1/2 tb Stick margarine; 1/4 c Finely chopped celery; 1/4 c Finely chopped red bell pepper; 1 1/2 ts Chopped seeded jalapeno pepper; 1/4 c Light mayonnaise; 1 ts Chopped fresh cilantro --or parsley; 1 ts Dijon mustard; 1/2 ts Garlic salt; 1/4 ts Pepper; 1 lg Egg; lightly beaten; 1/2 c Fresh breadcrumbs; 1/4 c Chopped green onions; 1 lb Lump crabmeat; shell removed; 8 3/4 oz Corn; low sodium, drained; 1 c Finely crushed cornflakes; Cooking spray; 1 1/4 c Cocktail sauce --or medium-hot salsa; Cilantro sprigs; optional

Eight reasons that ministers should examine themselves: 1. You have heaven to win or lose yourselves… A holy calling will not save an unholy man. 2. You have sinful inclinations as well as others. 3. (You) have greater temptations than most men. 4. The tempter will make his first and sharpest onset upon you. If you will be leaders against him, he will spare you no further than God restrains him. 5. Many eyes are upon you, and therefore there will be many to observe your falls. 6. Your sins are more aggravated than those of other men. They have more of hypocrisy in them, and are more detrimental to the cause of religion. 7. The honor of your Lord and Master, and of His holy truth, doth lie more on you than other men. 8. The souls of your hearers and the success of your labors do very much depend upon your self-examination.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Eggs, Meats		Seafood, Cooking lig	5	servings

INGREDIENTS

1 1/2	tb	Stick margarine
1/4	c	Finely chopped celery
1/4	c	Finely chopped red bell pepper
1 1/2	ts	Chopped seeded jalapeno pepper
1/4	c	Light mayonnaise
1	ts	Chopped fresh cilantro –or parsley
1	ts	Dijon mustard
1/2	ts	Garlic salt
1/4	ts	Pepper
1	lg	Egg; lightly beaten
1/2	c	Fresh breadcrumbs
1/4	c	Chopped green onions
1	lb	Lump crabmeat; shell removed
8 3/4	oz	Corn; low sodium, drained
1	c	Finely crushed cornflakes
		Cooking spray
1 1/4	c	Cocktail sauce –or medium-hot salsa
		Cilantro sprigs; optional

INSTRUCTIONS

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 1/2-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 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 <[email protected]>.
Recipe by: Cooking Light Magazine, August 1997
Posted to EAT-LF Digest by [email protected] on Sep 05, 1999, converted by
MM_Buster v2.0l.

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