Crab Cakes with Cilantro Salsa

Prep Time: 30 mins | Total Time: 40 mins | Servings: 16

  • SERVES 16
  • Prep Time: 30
  • Cook Time: 40

Ingredients

Cilantro Salsa Ingredients:
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (11 oz) whole kernel sweet corn, drained
  • 1 large tomato, chopped (1 cup)
  • 2 tablespoons lime juice
  • 1 tablespoon olive or vegetable oil
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
  • 2 teaspoons ground cumin
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
Crab Cakes Ingredients:
  • 3 cans (6 oz each) crabmeat, drained
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup Progresso™ Italian style bread crumbs
  • 1/4 cup chopped cilantro
  • 1 medium green onion, sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 tablespoons mayonnaise or salad dressing
  • 1 egg, beaten
  • 2 tablespoons vegetable oil
  • 2/3 cup Progresso™ Italian style dry bread crumbs

Directions

  1. Stir together Cilantro Salsa ingredients; cover and refrigerate.
  2. Stir together Crab Cakes ingredients--except 2 tablespoons vegetable oil and 2/3 cup bread crumbs. Shape mixture into 16 cakes, about 2 inches in diameter.
  3. In 12-inch skillet, heat oil over medium heat. Coat crab cakes with 2/3 cup bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.
Nutritional Information per serving:

Calories - 150, Total Fat - 5g, Cholesterol - 40mg, Sodium - 330mg, Total Carbohydrate - 16g, Sugars - 2g, Protein - 10g, Vitamin A - 4%, Vitamin C - 8%, Calcium - 6%, Iron - 8%

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