Southwestern Crabcakes

Ingredients

• 0.8 cup bread crumbs soft
• 0.3 teaspoon cayenne pepper 
• 1 teaspoon chili powder 
• 0.5 cup regular corn yellow canned
• 1  egg white beaten
• 1 teaspoon ground cumin 
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 16 ounce lump crab meat drained canned
• 0.3 cup olive oil or as needed
• 0.5 cup poblano pepper minced

Equipment

• bowl
• frying pan
• paper towels

Directions

1. 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.
2. Mix in the bread crumbs and crabmeat until well blended. Shape into 10 patties about 1/2 inch thick.
3. 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.
4. Drain on paper towels, and serve immediately.