Crab Cakes with Cilantro Salsa

Name: Crab Cakes with Cilantro Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 16
Cuisine: Mexican
Ingredients: 118 milliliters Italian style bread crumbs; 158 milliliters Italian style dry bread crumbs; 425 grams can black beans, drained, rinsed; 510 grams cans each) crabmeat, drained; 59 milliliters chopped cilantro; 1 egg, beaten; 118 milliliters chopped fresh cilantro; 118 milliliters finely chopped green bell pepper; 1 medium green onion, sliced; 2 teaspoons ground cumin; 0 teaspoons ground red pepper (cayenne); 2 Tbsps lime juice; 59 milliliters chopped red onion; 2 Tbsps mayonnaise or salad dressing; 0 teaspoons salt; 1 teaspoon sugar; 237 milliliters large tomato, chopped; 1 Tbsp olive or vegetable oil; 2 Tbsps vegetable oil; 312 grams can whole kernel sweet corn, drained

Crab Cakes with Cilantro Salsa might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This dairy free and pescatarian recipe has 133 calories, 9g of protein, and 4g of fat per serving. This recipe serves 16. It is an inexpensive recipe for fans of Mexican food. If you have cilantro, lime juice, crabmeat, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes. com.

Instructions

Stir together Cilantro Salsa ingredients; cover and refrigerate.

Ingredients you will need

Cilantro

Salsa

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.

Ingredients you will need

Vegetable Oil

Breadcrumbs

Crab

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.

Ingredients you will need

Breadcrumbs

Crab

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Frying Pan

Paper Towels

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.