How To Make Southwestern Crab Cakes?
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Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 10
Yield: 10 servings
Cook Time: 15 mins
Total Time: 30 mins
Servings: 10
Yield: 10 servings
Ingredients
- ½ cup reduced-fat sour cream
- ½ cup canned yellow corn
- ½ cup minced poblano pepper
- ¼ teaspoon cayenne pepper
- ¼ cup olive oil, or as needed
- ¾ cup soft bread crumbs
- 1 egg white, beaten
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 (16 ounce) can lump crabmeat, drained
Directions
Step 1: In a large bowl, whisk together the sour cream and egg whites. Stir in the corn and poblano peppers and season with chili powder, cumin and cayenne bell pepper. Mix in the bread crumbs and crabmeat until well combined. Form into 10 patties about 1/2 inch thick.
Step 2: Heat the oil in a large skillet over medium-high heat. Fry 4 or 5 crab cakes at a time until browned on both sides, about 10 minutes. Cover the skillet with a lid while frying so the patties are cooked through. Drain on paper towels and serve immediately.