Try this Mexicali Crab Cakes recipe, or contribute your own.
Suggest a better description1. Preheat oven to 450 oF. 2. Melt margarine in a large nonstick skillet over medium heat. Add celery, bell pepper, and jalapeno; saute 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 oF 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. Yield: 5 servings (serving size: 2 crab cakes and 1/4 cup sauce). Created by: Susan Driscoll, Upper Darby, Pa. CALORIES 308 (30% from fat); FAT 10.2g (sat 1.9g, mono 3.2g, poly 3.6g); PROTEIN 23.2g; CARB 30.9g; FIBER 1.1g; CHOL 139mg; IRON 2.3mg; SODIUM 1634mg; CALCIUM 126mg. Formatted for you by Gail Shermeyer <4paws@netrax.net>. Recipe by: Cooking Light Magazine, August 1997 Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 5 servings | ||
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Calories: 173 | ||
Calories from Fat: 84 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 46.5mg | 14 % | |
Sodium 557.2mg | 19 % | |
Potassium 81.9mg | 2 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 16.4g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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