Southwestern Crabcakes

Name: Southwestern Crabcakes
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: 1/2 cup reduced-fat sour cream; 1 egg white, beaten; 1/2 cup canned yellow corn; 1/2 cup minced poblano pepper; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 3/4 cup soft bread crumbs; 1 (16 ounce) can lump crabmeat, drained; 1/4 cup olive oil, or as needed

⏱️ Ready in 30 min 🥄 Prep 15 min 🔥 Cook 15 min 👥 10 servings 👁️ 3 views

There is a wonderful hint of the Southwest in these crab-meat filled cakes. Fabulous, healthy dinner that is great served with sour cream, salsa and a side salad.

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🔗 Recipe adapted from AllRecipes

#Cake #Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 15 min

Cook 15 min

Serves 10

Difficulty Medium

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 129

% Daily Value*

Total Fat 7.7g 10%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 211mg 9%

Total Carbohydrate 4.4g 2%

Dietary Fiber 0.6g 2%

Total Sugars 0.6g

Protein 10.6g 21%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

In a large bowl, stir together the sour cream and egg white.

Stir in the corn and poblano pepper, and season with chili powder, cumin, and cayenne pepper.

Mix in the bread crumbs and crabmeat until well blended.

Shape into 10 patties about 1/2 inch thick.

Heat the oil in a large skillet over medium-high heat.

Cook the crab cakes 4 or 5 at a time until browned on both sides, about 10 minutes.

Cover the pan with a lid while frying so the patties get heated through.

Drain on paper towels, and serve immediately.