Cornbread Crab Cakes Recipe

Name: Cornbread Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-oz.) container reduced-fat sour cream; 2 tablespoons chopped pickled jalapeno 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; 1 pound fresh lump crabmeat; Vegetable cooking spray

Servings: persons

1 (8-oz.) container reduced-fat sour cream
2 tablespoons chopped pickled jalapeno 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
1 pound fresh lump crabmeat
Vegetable cooking spray

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

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (8-oz.) container reduced-fat sour cream, 2 tablespoons chopped pickled jalapeno pepper slices, 2 tablespoons chopped fresh cilantro, 2/3 cup finely diced red bell pepper, and more.

Yes, Cornbread Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Crab Cakes

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