Mini Crab Cakes with Creamy Picante Sauce

Campbell's Mini Crab Cakes with Creamy Picante Sauce Recipe

Restaurant crab cakes can't compete with this simply delicious recipe.  Our crab cakes have just enough breadcrumbs to hold them together...and the 2-ingredient dipping sauce is divine!

At a glance

Prep

15 min.

Total

1 hr.

Serves

7

Cook: 15 min.

Chill: 30 min.

Cost per recipe: $12.11

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2 cans (6 ounces each) crabmeat, drained
1 cup Pace® Picante Sauce
1/2 cup plain dry bread crumbs
1 egg, beaten
2 tablespoons lime juice
1/4 cup light mayonnaise
2 tablespoons vegetable oil

How to Make It

  • 1

    Thoroughly mix the crabmeat, 1/4 cup picante sauce, bread crumbs, egg and lime juice in a medium bowl.  Cover and refrigerate for 30 minutes.  Shape the crabmeat mixture into 14 (1 1/2-inch) crab cakes.

  • 2

    Stir the remaining picante sauce and the mayonnaise in a small bowl.  Cover and refrigerate.

  • 3

    Heat the oil in a 10-inch nonstick skillet over medium heat.  Add the crab cakes in batches and cook until they're well browned on both sides.  Drain the crab cakes on paper towels.  Serve with the picante-mayonnaise mixture.

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Recipe Nutritional Information

Made With

Pace Picante Sauce

calories

150

totalfat

8g

saturatedfat

1g

cholesterol

68mg

sodium

489mg

totalcarbohydrate

8g

dietaryfiber

1g

protein

10g

vitamina

3%DV

vitaminc

1%DV

calcium

5%DV

iron

4%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#60761

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