You can do it! Make restaurant-menu crab cakes in just three easy steps.
Prep Time:30 min Start to Finish:40 min makes:16 servings (1 crab cake and 1/16 salsa each) 1 Serving: Calories 150 Salsa 1 can (15 oz) Progresso® black beans, drained, rinsed 1 can (11 oz) Green Giant® 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 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. http://www.internationalcookingportal.com --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
