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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1/2 cup frozen whole-kernel corn |
1/2 cup nonfat sour cream |
1 egg white, lightly beaten |
1/3 cup minced poblano chile |
1 teaspoon chili powder |
1/2 to 1 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
3/4 cup soft breadcrumbs |
1 pound fresh lump crabmeat, drained |
vegetable cooking spray |
16 radicchio leaves |
Directions:
1. 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.
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add crab cakes, in batches, and cook 3 to 4 minutes on each side or until golden.
3. Arrange radicchio leaves on a serving platter; place a crab cake in center of each leaf. Spoon Santa Fe Salsa evenly over crab cakes.
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