To any of you who have not yet enjoyed the wonderful qualities of Crab Cake dining; your taste buds await this recipe.

I have been Blessed to be able to enjoy some Great Crab Cake recipes; this one gives you the right idea!

It would be even better with fresh Crab Meat, but there are good quality canned products on your local grocery shelf.

Thanks to

Crab Cakes with Cilantro Salsa Prep Time:30 min, Start to Finish:40 min, Makes:16 crab cakes

Cilantro Salsa

1 can (15 oz) Progresso® black beans, drained, rinsed

1 can (11 oz) Green Giant® Niblets® whole kernel sweet corn, drained

1 large tomato, chopped (1 cup)

2 tablespoons lime juice

1 tablespoon olive or vegetable oil

1/2 cup chopped fresh cilantro

1/4 cup chopped red onion

2 teaspoons ground cumin

1 teaspoon sugar

1/4 teaspoon salt

Crab Cakes

3 cans (6 oz each) crabmeat, drained

1/2 cup finely chopped green bell pepper

1/2 cup Progresso® Italian style bread crumbs

1/4 cup chopped cilantro

1 medium green onion, sliced

1/4 teaspoon salt

1/8 teaspoon ground red pepper (cayenne)

2 tablespoons mayonnaise or salad dressing

1 egg, beaten

2 tablespoons vegetable oil

2/3 cup Progresso® Italian style dry bread crumbs

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.

Nutrition Information: 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.

Time Saver

Save time by making the salsa up to 24 hours before serving.

Substitution

Use lemon juice for the lime juice for a slightly different flavor.

Do-Ahead Tip

Mix and shape the crab cakes up to 24 hours before cooking; store tightly covered in the refrigerator.