Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
16 appetizer servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

56 calories; calories from fat 13%; fat 0.8g; saturated fat 0.1g; protein 7.1g; carbohydrates 5.1g; cholesterol 28mg; sodium 120mg.
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