Heartland Crab Cakes | Midwest Living
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Heartland Crab Cakes

Heartland Crab Cakes

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  • Makes: 4 servings
  • Prep 20 mins
  • Cool 20 mins
  • Cook 15 mins

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Chili powder and cumin season these hot and crispy crab cakes. They're served with a fresh tomato and cilantro sauce.

Ingredients

  • Sweet Tomato Dressing (recipe follows)
  • 2 1/4 cups soft bread crumbs
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup diced red sweet pepper
  • 2 tablespoons thinly sliced green onion
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/2 pound lump or white crabmeat, flaked and cartilage removed
  • 2 tablespoons canola oil or cooking oil

Directions

  1. Prepare Sweet Tomato Dressing.
  2. For crab cakes: In a medium mixing bowl, combine 2 cups of the bread crumbs, mayonnaise, red sweet pepper, green onion, cumin, chili powder, salt, garlic and black pepper. Gently stir in crabmeat and mix well.
  3. Shape mixture into four 1/2-inch-thick patties. Coat the patties with the remaining 1/4 cup bread crumbs.
  4. Heat the oil in a large skillet. Cook crab cakes over medium heat for 2 to 3 minutes on each side or until they're golden and heated through. If necessary, reduce heat to avoid overbrowning.
  5. Remove crab cakes from skillet and drain on paper towels. Serve immediately with Sweet Tomato Dressing. Makes 4 servings.

Sweet Tomato Dressing

Ingredients

  • 3 medium tomatoes, peeled, seeded and chopped
  • 1/3 cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh cilantro, snipped
  • 1 tablespoon lemon juice
  • 1/4 cup salad oil

Directions

  1. In a small saucepan, combine tomatoes, water, and brown sugar. Bring mixture to boiling. Reduce heat. Simmer, uncovered, for 15 to 20 minutes or until mixture is reduced by half. Remove from heat; let cool. In a blender container or food processor bowl, combine tomato mixture, fresh cilantro and lemon juice. Cover and blend or process until combined. With blender or food processor running, slowly add salad oil in a thin, steady stream. Season to taste with salt and pepper. Makes 1 cup.

Nutrition Facts

(Heartland Crab Cakes)

Servings Per Recipe 4, sodium (mg) 976, fiber (g) 2, chol. (mg) 88, pro. (g) 14, cal. (kcal) 526, Fat, total (g) 45, carb. (g) 21

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