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Home > Recipes > Appetizers & Snacks > Crab Cakes with Cilantro Salsa

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Crab Cakes with Cilantro Salsa

Crab Cakes with Cilantro Salsa
Recipe Tip
Corning Around
Eat corn right off the cob or as kernels mixed with other food favorites to get your fix of fiber for healthy digestion.
Do-Ahead Tip
Mix and shape the crab cakes up to 24 hours before cooking; store tightly covered in the refrigerator. The salsa can be made ahead, too.

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Based on 8 ratings

You can do it! Make restaurant-menu crab cakes in just three easy steps. From eatbetteramerica.
Prep Time:30 min
Start to Finish:40 min
makes:16 servings
Salsa
1can (15 oz) Progresso® black beans, drained, rinsed
1can (11 oz) Green Giant® Niblets® whole kernel sweet corn, drained
1large tomato, chopped (1 cup)
2tablespoons lime juice
1tablespoon olive or vegetable oil
1/2cup chopped fresh cilantro
1/4cup chopped red onion
2teaspoons ground cumin
1teaspoon sugar
1/4teaspoon salt
Crab Cakes
3cans (6 oz each) crabmeat, drained
1/2cup finely chopped green bell pepper
1/2cup Progresso® Italian style bread crumbs
1/4cup chopped fresh cilantro
1medium green onion, sliced
1/4teaspoon salt
1/8teaspoon ground red pepper (cayenne)
2tablespoons mayonnaise or salad dressing
1egg, beaten
2tablespoons olive or vegetable oil
2/3cup Progresso® Italian style dry bread crumbs
1.In medium bowl, mix salsa ingredients; cover and refrigerate.
2.In large bowl, mix all 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.
Nutritional Information
1 Serving (1 crab cake and 1/4 cup salsa): Calories 150 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 40mg; Sodium 370mg; Total Carbohydrate 17g (Dietary Fiber 3g, Sugars 2g); Protein 9g Percent Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 6%; Iron 8% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
 
3 Reviews

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Question
Haven't tried the recipe yet though it looks yummy. Maybe I missed it. What constitutes a serving size on this recipe?
Posted at 4:18 PM on November 22 2011 by Kathleen
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question
Does anyone know if the serving size is for 1 crab cake?
Posted at 4:17 PM on November 22 2011 by cujowings31
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Needed Tweeking
This recipe turned out pretty good overall. The crab cakes were hard to mold and I needed to add way more bread crumbs than the recipe called for just to keep them together. The end result was good though.
Posted at 10:26 AM on May 11 2010 by
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