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MiladyB · 02-10-2009, 03:37 PM

Crab Cakes with Cilantro Salsa

You can do it! Make restaurant-menu crab cakes in just three easy steps.

Prep Time: 30 min
Total Time: 40 min
Makes: 16 servings (1 crab cake and 1/16 salsa each)

Cilantro Salsa
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 oz) Green Giant® Niblets® 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
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 olive oil
2/3 cup Progresso® Italian style dry bread crumbs

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.

Nutrition Information:
1 Serving: Calories 150 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 40mg; Sodium 330mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 2g); Protein 10g Percent Daily Value*: Vitamin A 4%; Vitamin C 8%; Calcium 6%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat; 1 Fat Carbohydrate Choices