Southwest Crab Cakes

Ingredients

• 0.8 cup breadcrumbs soft
• 1 teaspoon chili powder 
• 0.5 cup whole-kernel corn frozen
• 1  egg white lightly beaten
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 pound lump crab meat fresh drained
• 0.5 cup nonfat cream sour
• 0.3 cup poblano chile minced
• 16  radicchio leaves 
• 16 servings santa fe salsa 

Equipment

• bowl
• frying pan

Directions

1. Cook corn according to package directions, omitting salt and fat.
2. Drain well.
3. Combine sour cream and egg white in a large bowl, and mix well; add corn, poblano chile, and next 3 ingredients, stirring well.
4. Add breadcrumbs and crabmeat, stirring well. Shape mixture into 16 (1/2-inch-thick) patties.
5. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
6. Add crab cakes, in batches, and cook 3 to 4 minutes on each side or until golden.
7. Arrange radicchio leaves on a serving platter; place a crab cake in center of each leaf. Spoon Santa Fe Salsa evenly over crab cakes.