Mexicali Crab Cakes Recipe

Name: Mexicali Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 450u00b0.
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 450u00b0 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.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Mexicali Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexicali Crab Cakes

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