Mexicali Crab Cakes

Name: Mexicali Crab Cakes
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 jalapeno 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)

18 ingredients

4 steps

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 jalapeno 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)

Directions

1

Preheat oven to 450°.
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° 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.