Mexicali Crab Cakes

By Lv2Cook

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)

Details

Servings 1

Preparation

Step 1

Preheat oven to 450º.

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 450º 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.

Serving Size: 2 crab cakes and 1/4 cup sauce