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 Progresso® Italian style bread crumbs; 158 milliliters Progresso® Italian style dry bread crumbs; 425 grams can Progresso® black beans, drained, rinsed; 510 grams cans each) crabmeat, drained; 59 milliliters chopped cilantro; 312 grams can Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained; 1 egg, beaten; 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; 2 Tbsps vegetable oil

Need a dairy free and pescatarian hor d'oeuvre? Crab Cakes with Cilantro Salsa could be a tremendous recipe to try. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 3g of fat, and a total of 126 calories. This recipe serves 16. Head to the store and pick up green onion, crabmeat, lime juice, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 40 minutes.

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

Ingredients

Servings:

118milliliters

Progresso® Italian style bread crumbs 158milliliters

Progresso® Italian style dry bread crumbs 425grams

can Progresso® black beans, drained, rinsed 510grams

cans each) crabmeat, drained 59milliliters

chopped cilantro 312grams

can Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained 1

egg, beaten 118milliliters

finely chopped green bell pepper 1medium

green onion, sliced 2teaspoons

ground cumin 0teaspoons

ground red pepper (cayenne)2Tbsps

lime juice 59milliliters

chopped red onion 2Tbsps

mayonnaise or salad dressing 0teaspoons

salt 1teaspoon

sugar 237milliliters

large tomato, chopped 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. 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. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.