We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0

Crab Cakes with Cilantro Salsa

  • Prep 30 min
  • Total 40 min
  • Ingredients 19
  • Servings 16

Ingredients

Cilantro Salsa

1
can (15 oz) Progresso™ black beans, rinsed and drained
1
can (11 oz) whole kernel corn, drained
1
large tomato, chopped (1 cup)
2
tablespoons lime juice
1
tablespoon olive oil
1/2
cup chopped fresh cilantro
1/4
cup chopped red onion
2
teaspoons ground cumin
1/4
teaspoon salt

Crab Cakes

1
package (14 to 16 ounces) frozen cooked crabmeat, thawed and chopped
1/2
cup finely chopped green bell pepper
1/2
cup Progresso™ bread crumbs
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
tablespoons mayonnaise or salad dressing
1
egg, beaten
2
tablespoons vegetable oil
1/2
cup Progresso™ bread crumbs
Cilantro sprigs, if desired
2009 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
130
Calories from Fat
35
% Daily Value
Total Fat
4g
Saturated Fat
1g
Cholesterol
35mg
Sodium
360mg
Total Carbohydrate
17g
Dietary Fiber
3g
Protein
9g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Starch; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Make the salsa up to 24 hours ahead; cover and refrigerate. The crab cakes can also be made up to 8 hours ahead. Just before serving, dip crab cakes in bread crumbs and fry as directed. Or fry the crab cakes up to 4 hours ahead and reheat in 350° oven.

Three cans (6 ounces each) crabmeat, drained, can be used in place of fresh crabmeat.

Directions

  • 1 Make Cilantro Salsa. In large bowl, mix all ingredients. Refrigerate until ready to serve.
  • 2 Mix remaining ingredients except oil, 1/2 cup bread crumbs and cilantro. Shape crabmeat mixture into 16 cakes, about 2 inches in diameter.
  • 3 Heat oil in 12-inch skillet over medium heat. Coat crab cakes with 1/2 cup bread crumbs. Fry in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels.
  • 4 Serve with Cilantro Salsa.

Rate and Comment