Crab Cakes with Cilantro Salsa

Crab Cakes with Cilantro Salsa

You can do it! Make restaurant-menu crab cakes in just three easy steps.

Prep Time

30

Minutes

Total Time

40

Minutes

Makes

16

servings

Cilantro Salsa
1
can (15 oz) Progresso® black beans, drained, rinsed
1
can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained
1
large tomato, chopped (1 cup)
2
tablespoons lime juice
1
tablespoon olive or vegetable oil
1/2
cup chopped fresh cilantro
1/4
cup chopped red onion
2
teaspoons ground cumin
1
teaspoon sugar
1/4
teaspoon salt
Crab Cakes
3
cans (6 oz each) crabmeat, drained
1/2
cup finely chopped green bell pepper
1/2
cup Progresso® Italian style bread crumbs
1/4
cup chopped cilantro
1
medium green onion, sliced
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
tablespoons mayonnaise or salad dressing
1
egg, beaten
2
tablespoons vegetable oil
2/3
cup Progresso® Italian style dry bread crumbs
  1. Stir together Cilantro Salsa ingredients; cover and refrigerate.
  2. Stir together Crab Cakes ingredients--except 2 tablespoons vegetable oil and 2/3 cup bread crumbs. Shape mixture into 16 cakes, about 2 inches in diameter.
  3. In 12-inch skillet, heat oil over medium heat. Coat crab cakes with 2/3 cup bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.
Makes 16 servings (1 crab cake and 1/16 salsa each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
Save time by making the salsa up to 24 hours before serving.
Substitution
Use lemon juice for the lime juice for a slightly different flavor.
Do-Ahead Tip
Mix and shape the crab cakes up to 24 hours before cooking; store tightly covered in the refrigerator.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 330mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.