Southwestern Crabcakes

Name: Southwestern Crabcakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 177 milliliters soft bread crumbs; 0 teaspoons cayenne pepper; 1 teaspoon chili powder; 118 milliliters canned yellow corn; 1 egg white, beaten; 1 teaspoon ground cumin; 118 milliliters reduced-fat sour cream; 454 grams lump crabmeat, drained; 59 milliliters olive oil, or as needed; 118 milliliters minced poblano pepper

Southwestern Crabcakes is a pescatarian recipe with 10 servings. One serving contains 146 calories, 11g of protein, and 8g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a rather cheap hor d'oeuvre. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up ground cumin, cayenne pepper, olive oil, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Chili Powder

Poblano Pepper

Sour Cream

Egg Whites

Cumin

Corn

Equipment you will use

Bowl

Mix in the bread crumbs and crabmeat until well blended. Shape into 10 patties about 1/2 inch thick.

Ingredients you will need

Breadcrumbs

Crabmeat

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.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels, and serve immediately.

Equipment you will use

Paper Towels

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

177milliliters

soft bread crumbs 0teaspoons

cayenne pepper 1teaspoon

chili powder 118milliliters

canned yellow corn 1

egg white, beaten 1teaspoon

ground cumin 118milliliters

reduced-fat sour cream 454grams

lump crabmeat, drained 59milliliters

olive oil, or as needed 118milliliters

minced poblano pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.