• Bf0d94fa2f3315635712ff68285ea9a7

Cornbread Crab Cakes

yum

Prep
Cook
Serves 5people
Ingredients
1-8.0
oz container of reduced fat sour cream
2
- tbsp. chopped pickled jalapeno pepper slices
2
- tbsp. chopped fresh cilantro
2/3
cup- finely diced red bell pepper
1/2
cup- sliced green onions
2
- tsp. olive oil
1
- garlic clove, minced
1/3
cup- reduced fat mayonnaise
1/4
cup- chopped fresh parsley
2
- large eggs, lightly beaten
1
- tsp. hot sauce
1
- tsp. old bay seasoning
1
- tsp. lemon zest
2
cups- light cornbread crumbs
Directions
1.
1. Stir together first 3 ingredients, cover and chill up to 3 days.
2.
2. Sauté bell pepper and onions in hot oil in a small nonstick skillet over medium-high heat for 1 minute, add garlic and sauté 1 minute. Remove
3.
from heat, cool 15 minutes.
4.
3. Combine bell pepper mixture, mayonnaise and next 5 ingredients in a large bowl. Fold in cornbread and crabmeat. Shape mixture into 16 (2 ½) inch cakes (about ¼ cup each); place on a lightly greased baking sheet. Cover loosely with plastic wrap. Chill 1 hour
5.
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 unit lightly browned.

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