Southwestern Crabcakes So Tasty

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Southwestern Crabcakes

"There is a extraordinary trace of the Southwest in those crab-meat crammed desserts. Fabulous, healthful dinner that is first-rate served with bitter cream, salsa and a aspect salad."

Ingredients :

half of cup decreased-fats bitter cream
1 egg white, overwhelmed
1/2 cup canned yellow corn
half of cup minced poblano pepper
1 teaspoon chili powder
1 teaspoon floor cumin
1/four teaspoon cayenne pepper
3/4 cup gentle bread crumbs
1 (16 ounce) can lump crabmeat, tired
1/four cup olive oil, or as needed

Instructions :

Prep : 15M	Cook : 10M	Ready in : 30M

In a large bowl, stir collectively the sour cream and egg white. Stir within the corn and poblano pepper, and season with chili powder, cumin, and cayenne pepper. Mix inside the bread crumbs and crabmeat till well blended. Shape into 10 patties approximately half inch thick.
Heat the oil in a huge skillet over medium-high heat. Cook the crab cakes four or five at a time until browned on both sides, approximately 10 mins. Cover the pan with a lid while frying so the patties get heated thru. Drain on paper towels, and serve straight away.

Notes :

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