Cornbread Crab Cakes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

1 (8-oz.) container reduced-fat sour cream

2 tablespoons chopped pickled jalapeño 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

2 cups light cornbread crumbs

1 pound fresh lump crabmeat

vegetable cooking spray

Directions:

1. Stir together first 3 ingredients. Cover and chill up to 3 days.
2. Sauté bell pepper and onions in hot oil in a small nonstick skillet over medium-high heat 1 minute; add garlic, and sauté 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-jalapeño sour cream.
5. Note: Nutritional analysis is per cake (including 1 Tbsp. cilantro-jalapeño sour cream).

By RecipeOfHealth.com