Mexicali Crab Cakes

Mexicali Crab Cakes
Mexicali Crab Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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)

Directions

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

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