| 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 <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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