SOUTHWEST CAKES RECIPES
SOUTHWEST CRAB CAKES RECIPE | MYRECIPES
Provided by MyRecipes
Yield 16 appetizer servings.
Number Of Ingredients 12
Steps:
- Cook corn according to package directions, omitting salt and fat. Drain well. Combine sour cream and egg white in a large bowl, and mix well; add corn, poblano chile, and next 3 ingredients, stirring well. Add breadcrumbs and crabmeat, stirring well. Shape mixture into 16 (1/2-inch-thick) patties.
- Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add crab cakes, in batches, and cook 3 to 4 minutes on each side or until golden.
- Arrange radicchio leaves on a serving platter; place a crab cake in center of each leaf. Spoon Santa Fe Salsa evenly over crab cakes.
Nutrition Facts : Calories 56 calories, CarbohydrateContent 5.1 g, CholesterolContent 28 mg, FatContent 0.8 g, ProteinContent 7.1 g, SaturatedFatContent 0.1 g, SodiumContent 120 mg
SOUTHWEST CRAB CAKES RECIPE | MYRECIPES
Provided by MyRecipes
Yield 16 appetizer servings.
Number Of Ingredients 12
Steps:
- Cook corn according to package directions, omitting salt and fat. Drain well. Combine sour cream and egg white in a large bowl, and mix well; add corn, poblano chile, and next 3 ingredients, stirring well. Add breadcrumbs and crabmeat, stirring well. Shape mixture into 16 (1/2-inch-thick) patties.
- Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add crab cakes, in batches, and cook 3 to 4 minutes on each side or until golden.
- Arrange radicchio leaves on a serving platter; place a crab cake in center of each leaf. Spoon Santa Fe Salsa evenly over crab cakes.
Nutrition Facts : Calories 56 calories, CarbohydrateContent 5.1 g, CholesterolContent 28 mg, FatContent 0.8 g, ProteinContent 7.1 g, SaturatedFatContent 0.1 g, SodiumContent 120 mg
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I often serve this recipe as an appetizer before a Mexican dinner. It is great if you have a diabetic in the family.—Lori Walton, Stuttgart, Arkansas
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Reviews 5
Total Time 55 minutes
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From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Appetizers
Cuisine North America, Mexican
Calories per serving
- In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet., Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers.
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