1. Stir together Cilantro Salsa ingredients; cover and refrigerate.
2. Stir together 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.
Make the Most of This Recipe
Save time by making the salsa up to 24 hours before serving.
Use lemon juice for the lime juice for a slightly different flavor.
Mix and shape the crab cakes up to 24 hours before cooking; store tightly covered in the refrigerator.
1 Serving: Calories 150 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 40mg; Sodium 330mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 2g); Protein 10g Percent Daily Value*: Vitamin A 4%; Vitamin C 8%; Calcium 6%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (28g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 27 (71%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 12.1mg||4 %|
|Sodium 20.5mg||1 %|
|Potassium 70.1mg||2 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.2g|
|Protein 0.7g||1 %|
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: 38
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