Southwest Crab Cakes

Oxmoor House
16 appetizer servings.


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1/2 cup frozen whole-kernel corn
1/2 cup nonfat sour cream
1 egg white, lightly beaten
1/3 cup minced poblano chile
1 teaspoon chili powder
1/2 to 1 teaspoon ground cumin
1/4 teaspoon ground red pepper
3/4 cup soft breadcrumbs
1 pound fresh lump crabmeat, drained
Vegetable cooking spray
16 radicchio leaves
Santa Fe Salsa


Cook corn according to package directions, omitting salt and fat. Drain well. Combine sour cream and egg white in a large bowl, and mix well; add corn, poblano chile, and next 3 ingredients, stirring well. Add breadcrumbs and crabmeat, stirring well. Shape mixture into 16 (1/2-inch-thick) patties.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add crab cakes, in batches, and cook 3 to 4 minutes on each side or until golden.

Arrange radicchio leaves on a serving platter; place a crab cake in center of each leaf. Spoon Santa Fe Salsa evenly over crab cakes.

Created date

August 2009

Nutritional Information

Calories 56
Caloriesfromfat 13 %
Fat 0.8 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.1 g
Carbohydrate 5.1 g
Fiber 0.0 g
Cholesterol 28 mg
Iron 0.0 mg
Sodium 120 mg
Calcium 0.0 mg