Description
A recipe for Crab Cakes With Cilantro Salsa

Ingredients

• Cilantro Salsa
  
• 1 can (15 ounces) Progresso black beans, drained, rinsed
  
• 1 can (11 ounces) whole kernel sweet corn, drained
  
• 1 large tomato, chopped (1 cup)
  
• 1/2 cup chopped fresh cilantro
  
• 1/4 cup chopped red onion
  
• 2 tablespoons lime juice
  
• 1 tablespoon olive or vegetable oil
  
• 2 teaspoons ground cumin
  
• 1 teaspoon sugar
  
• 1/4 teaspoon salt
  
• Crab Cakes
  
• 3 cans (6 ounces each) crabmeat, drained
  
• 1/2 cup finely chopped green bell pepper
  
• 1/2 cup Progresso Italian style bread crumbs
  
• 1/4 cup chopped cilantro
  
• 2 tablespoons mayonnaise or salad dressing
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon ground red pepper (cayenne)
  
• 1 medium green onion, sliced
  
• 1 egg, beaten
  
• 2 tablespoons vegetable oil
  
• 2/3 cup Progresso Italian style bread crumbs

Preparation
1. Stir together Cilantro Salsa ingredients; cover and refrigerate.

2. Stir together Crab Cakes ingredients except 2 tablespoons oil and 2/3 cup bread crumbs. Shape into 16 cakes, each 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
no information available

Serves
16 servings

Variations
no information available