Mexicali Crab Cakes

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