Southwest Crab Cakes

Ingredients

  • ½ cup frozen whole-kernel corn
  • Vegetable cooking spray
  • ¾ cup soft breadcrumbs
  • 1 teaspoon chili powder
  • 16 radicchio leaves
  • 1/3 cup minced poblano chile
  • 1/3 cup minced poblano chile
  • + 16 more ingredients
    • ½ cup nonfat sour cream
    • ¼ teaspoon ground red pepper
    • ½ cup nonfat sour cream
    • ½ cup frozen whole-kernel corn
    • ¾ cup soft breadcrumbs
    • Vegetable cooking spray
    • ½ to 1 teaspoon ground cumin
    • 1 egg white, lightly beaten
    • 1 pound fresh lump crabmeat, drained
    • 1 teaspoon chili powder
    • 1 egg white, lightly beaten
    • 1 pound fresh lump crabmeat, drained
    • 16 radicchio leaves
    • ¼ teaspoon ground red pepper
    • Santa Fe Salsa
    • ½ to 1 teaspoon ground cumin

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...

View full recipe at My Recipes

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