Mexicali Crab Cakes

Ingredients

  • ¼ cup finely chopped celery
  • 1 cup finely crushed cornflakes
  • 1 large egg, lightly beaten
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh cilantro or parsley
  • 1 ¼ cups cocktail sauce or medium-hot salsa
  • 1 pound lump crabmeat, shell pieces removed
  • + 11 more ingredients
    • 1 ½ tablespoons stick margarine
    • 1 ½ teaspoons chopped seeded jalapeño pepper
    • ¼ teaspoon pepper
    • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
    • Cilantro sprigs (optional)
    • ¼ cup light mayonnaise
    • ¼ cup chopped green onions
    • ½ cup fresh breadcrumbs
    • ¼ cup finely chopped red bell pepper
    • ½ teaspoon garlic salt
    • Cooking spray

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, c...

View full recipe at My Recipes

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