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Cornbread Crab Cakes

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 45 mins
Total time 2 hrs, 40 mins
Yield Makes 16 cakes

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
  • 2 cups Light Cornbread crumbs
  • 1 pound fresh lump crabmeat
  • Vegetable cooking spray

Nutrition 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

How to Make It

  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.

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