Cornbread Crab Cakes

Photo: Jennifer Davick; Styling: Buffy Hargett

Yield:

Makes 16 cakes

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 2 Hours, 40 Minutes

Nutritional Information

Calories 112
Fat 6.1 g
Satfat 1.8 g
Monofat 1.2 g
Polyfat 1.3 g
Protein 6.8 g
Carbohydrate 8.1 g
Fiber 0.7 g
Cholesterol 64 mg
Iron 0.8 mg
Sodium 357 mg
Calcium 78 mg

Ingredients

1 (8-oz.) container reduced-fat sour cream
2 tablespoons chopped pickled jalapeño pepper slices
2 tablespoons chopped fresh cilantro
2/3 cup finely diced red bell pepper
1/2 cup sliced green onions
2 teaspoons olive oil
1 garlic clove, minced
1/3 cup reduced-fat mayonnaise
1/4 cup chopped fresh parsley
2 large eggs, lightly beaten
1 teaspoon hot sauce
1 teaspoon Old Bay seasoning
1 teaspoon lemon zest
1 pound fresh lump crabmeat
Vegetable cooking spray

Preparation

1. Stir together first 3 ingredients. Cover and chill up to 3 days.

2. Sauté bell pepper and onions in hot oil in a small nonstick skillet over medium-high heat 1 minute; add garlic, and sauté 1 minute. Remove from heat; cool 15 minutes.

3. Combine bell pepper mixture, mayonnaise, and next 5 ingredients in a large bowl. Fold in cornbread and crabmeat. Shape mixture into 16 (2 1/2-inch) cakes (about 1/4 cup each); place on a lightly greased baking sheet. Cover loosely with plastic wrap, and chill 1 hour.

4. Lightly coat cakes with cooking spray. Cook crab cakes, in batches, in a large nonstick skillet or griddle over medium heat 3 to 4 minutes on each side or until lightly browned. Serve immediately with cilantro-jalapeño sour cream.

Note: Nutritional analysis is per cake (including 1 Tbsp. cilantro-jalapeño sour cream).

Note:

August 2011