There is a wonderful hint of the Southwest in these crab-meat filled cakes. Fabulous, healthy dinner that is great served with sour cream, salsa and a side salad.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the sour cream and egg white. Stir in the corn and poblano pepper, and season with chili powder, cumin, and cayenne pepper. Mix in the bread crumbs and crabmeat until well blended. Shape into 10 patties about 1/2 inch thick.

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  • Heat the oil in a large skillet over medium-high heat. Cook the crab cakes 4 or 5 at a time until browned on both sides, about 10 minutes. Cover the pan with a lid while frying so the patties get heated through. Drain on paper towels, and serve immediately.

Nutrition Facts

129 calories; protein 10.6g 21% DV; carbohydrates 4.4g 1% DV; fat 7.7g 12% DV; cholesterol 44.6mg 15% DV; sodium 211mg 8% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2006
awesome wouldnt change a thing Read More
(13)

Most helpful critical review

Rating: 2 stars
01/04/2007
I thought this would be yummy but I was severely disappointed-the only change I made was halving it and it turned out terrible. They didn't hold together at all and I even added more bread crumbs. Will not make again. Read More
(12)
9 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/13/2006
awesome wouldnt change a thing Read More
(13)
Rating: 2 stars
01/04/2007
I thought this would be yummy but I was severely disappointed-the only change I made was halving it and it turned out terrible. They didn't hold together at all and I even added more bread crumbs. Will not make again. Read More
(12)
Rating: 4 stars
05/09/2011
I amended the recipe a bit by using the whole egg instead of just the white and I used dry bread crumb. They were surprisingly good..... Read More
(6)
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Rating: 3 stars
03/02/2010
Seems like a lot of work but had a great taste. Definately "Fry" no baking. Read More
(5)
Rating: 2 stars
02/15/2008
I was quite disappointed in this. Something didn't taste quite right I think it may of been the cumin. I doubt I'll attempt to make this a different way. If so I'd absolutely add more corn and consider baking! Read More
(4)
Rating: 3 stars
02/10/2011
These needed more of the spices. Once I added an extra egg and then flour just to get them to stick together they had very little taste. Will add more of the spices next time. 2nd try will be better. Read More
(2)
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Rating: 4 stars
02/11/2017
I used the whole egg and left out the sour cream. These were pretty tasty but I agree they could use more of the seasoning. If your cakes are too wet to stay together at first stick them in the fridge for an hour or either the freezer for 20 minutes and that will firm them so they won't crumble. while cooking. Read More
Rating: 2 stars
02/15/2018
i didnt like this and it had a lot of stars! i couldnt taste the crab. Read More