Crab Cakes with 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

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 fresh 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 olive or vegetable oil

2/3

cup 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.