Title: Mexicali Crab Cakes
Categories: Seafood, Cooking lig
Yield: 5 servings

1 1/2 tb Stick margarine
1/4 c Finely chopped celery
1/4 c Finely chopped red bell
-pepper
1 1/2 ts Chopped seeded jalapeno
-pepper
1/4 c Light mayonnaise
1 ts Chopped fresh cilantro --or
-parsley
1 ts Dijon mustard
1/2 ts Garlic salt
1/4 ts Pepper
1 lg Egg; lightly beaten
1/2 c Fresh breadcrumbs
1/4 c Chopped green onions
1 lb Lump crabmeat; shell removed
8 3/4 oz Corn; low sodium, drained
1 c Finely crushed cornflakes
Cooking spray
1 1/4 c Cocktail sauce --or
-medium-hot salsa
Cilantro sprigs; optional

1. Preheat oven to 450 oF. 2. Melt margarine in a large nonstick skillet
over medium heat. Add celery, bell pepper, and jalapeno; saute 3 minutes or
until tender. Cool. 3. 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. 4. Place patties on a baking sheet coated with
cooking spray. Bake at 450 oF 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.

Yield: 5 servings (serving size: 2 crab cakes and 1/4 cup sauce). Created
by: Susan Driscoll, Upper Darby, Pa.

CALORIES 308 (30% from fat); FAT 10.2g (sat 1.9g, mono 3.2g, poly 3.6g);
PROTEIN 23.2g; CARB 30.9g; FIBER 1.1g; CHOL 139mg; IRON 2.3mg; SODIUM
1634mg; CALCIUM 126mg.

Formatted for you by Gail Shermeyer <4paws@netrax.net>.

Recipe by: Cooking Light Magazine, August 1997

Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999, converted by
MM_Buster v2.0l.