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.
Oxmoor House Cooking Light Collection
