Cornbread Crab Cakes

Name: Cornbread Crab Cakes
Ingredients: 1 (8-oz.) container reduced-fat sour cream; 2 tablespoons chopped pickled jalapeno 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

15 ingredients

5 steps

Ingredients

1 (8-oz.) container reduced-fat sour cream
2 tablespoons chopped pickled jalapeno 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

Directions

1

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

Saute bell pepper and onions in hot oil in a small nonstick skillet over medium-high heat 1 minute; add garlic, and saute 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-jalapeno sour cream.
5

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