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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexican Crab Cakes

Source: dLife

The natural sweetness of fresh crab meat, canned corn and fresh red peppers come together in a rich, yet delicate treat

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	286.4

Total Carbs	20.0 g

Dietary Fiber	2.2 g

Sugars	3.8 g

Total Fat	13.0 g

Saturated Fat	1.7 g

Unsaturated Fat	0.2 g

Potassium	32.0 mg

Protein	22.6 g

Sodium	790.9 mg

Dietary Exchanges 13.0 Fat, 0.2 Vegetables, 1.1 Starch, 2.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.75
0 3/4 cup bread crumbs 1.0
1 tsp olive oil 1.0
1 pint dungeoness crab meat 0.3333
0.3333 cup chopped red bell peppers 0.5
0 1/2 cup chopped scallions 11.0
11 oz Corn, with peppers, mexicorn, canned 0.3333
0.3333 cup mayonnaise 1.0
1 each eggs 0.5
0 1/2 tsp hot pepper sauce

Directions

Gently pick through crab meat to remove any shells.
In large bowl, with hands, gently toss crab meat, red bell peppers, scallions, corn, and breadcrumbs.
Add mayonnaise, lightly beaten egg, and hot pepper sauce. Use hands to gently mix being careful not to overwork.
In large skillet, heat 1/2 teaspoon olive oil to medium low. Use paper towel to evenly coat skillet.
Shape crab meat mixture into 12 cakes.
Carefully place six crab cakes into hot pan. Cook for 4 minutes on each side, until golden brown.
Remove to plate. Cover with foil.
Return skillet to stove. Coat with remaining olive oil. Cook remaining six crab cakes. Serve warm.