Ingredients
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (11 oz) 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
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
Preparation
Stir together Cilantro Salsa ingredients; cover and refrigerate.
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.
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.
