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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 1/2 tablespoons stick margarine |
1/4 cup finely chopped celery |
1/4 cup finely chopped red bell pepper |
1 1/2 teaspoons chopped seeded jalapeño pepper |
1/4 cup light mayonnaise |
1 teaspoon chopped fresh cilantro or parsley |
1 teaspoon dijon mustard |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
1 large egg, lightly beaten |
1/2 cup fresh breadcrumbs |
1/4 cup chopped green onions |
1 pound lump crabmeat, shell pieces removed |
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained |
1 cup finely crushed cornflakes |
cooking spray |
1 1/4 cups cocktail sauce or medium-hot salsa |
cilantro sprigs (optional) |
Directions:
1. Preheat oven to 450°.
2. Melt margarine in a large nonstick skillet over medium heat. Add celery, bell pepper, and jalapeño; sauté 3 minutes or until tender. Cool.
3. Combine mayonnaise and the next 5 ingredients (mayonnaise through egg) in a large bowl. Add celery mixture, breadcrumbs, green onions, crabmeat, and corn, and stir well. Divide crabmeat mixture into 10 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in cornflakes.
4. Place patties on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes; turn patties over, and bake an additional 10 minutes or until golden. Serve crab cakes with cocktail sauce, and garnish with cilantro sprigs, if desired.
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