Recipe by SCOOPS44
"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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reduced-fat sour cream
egg white, beaten
canned yellow corn
minced poblano pepper
soft bread crumbs
1 (16 ounce) can
lump crabmeat, drained
olive oil, or as needed
awesome wouldnt change a thing
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.
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.....
Seems like a lot of work, but had a great taste. Definately "Fry", no baking.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 69
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