Directions:
- 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. Stir the remaining picante sauce and the mayonnaise in a small bowl. Cover and refrigerate.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.28 Kcal (487 kJ) | ||
| Calories from fat | 68.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 12% | |
|---|---|---|---|
| Cholesterol | 25.69mg | 9% | |
| Sodium | 148.77mg | 6% | |
| Potassium | 31.6mg | 1% | |
| Total Carbs | 7.85g | 3% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 3.58g | 7% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 159.84 Kcal (669 kJ) | ||
| Calories from fat | 93.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.43g | 12% | |
|---|---|---|---|
| Cholesterol | 35.32mg | 9% | |
| Sodium | 204.49mg | 6% | |
| Potassium | 43.43mg | 1% | |
| Total Carbs | 10.8g | 3% | |
| Sugars | 1.36g | 4% | |
| Dietary Fiber | 0.66g | 2% | |
| Protein | 4.92g | 7% | |
| Vitamin C | 1.8mg | 2% | |
| Iron | 0.7mg | 3% | |
| Calcium | 29.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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