Elizabeth and I made these last night! It makes 10 good size crab cakes - very tasty! Next time I will probably increase the amount of red pepper and jalapeno. Good option for lent and really healthy too :)
Yield
5 servings (serving size: 2 crab cakes and 1/4 cup sauce)
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)
Preparation
Preheat oven to 450°.
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.
Nutritional Information
Calories:308 (30% from fat)
Fat:10.2g (sat 1.9g,mono 3.2g,poly 3.6g)
Protein:23.2g
Carbohydrate:30.9g
Fiber:1.1g
Cholesterol:139mg
Iron:2.3mg
Sodium:1634mg
Calcium:126mg
Cooking Light, AUGUST 1997
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