Cornbread Crab 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

Preparation

1. 1. Stir together first 3 ingredients. Cover and chill up to 3 days.
2. 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. 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. 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).