Crab Cakes with Cilantro Salsa

Cilantro Salsa

• 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

Crab Cakes

• 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