Crab cakes get a Mexican-inspired treatment when the traditional crab and bread crumbs are combined with black beans and topped with lime-flavored sour cream cream. Serve as an appetizer or a light meal.
Nutrition per serving may change if servings are adjusted.
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
⅓ cup light sour cream
½ cup whole wheat panko (Japanese-style bread crumbs)
1 clove garlic, minced
¾ cup canned no-salt-added black beans, rinsed and drained
1 (6 ounce) can 1 6 to 6.5-ounce can crabmeat, drained and flaked
1 jalapeno chile pepper, seeded and finely chopped (see Tips)
¼ cup frozen whole kernel corn, thawed
¼ cup seeded and finely chopped tomato
1 tablespoon canola oil
⅓ cup light sour cream
2 tablespoons bottled chunky salsa
1 tablespoon thinly sliced green onion
1 teaspoon fat free milk
½ teaspoon finely shredded lime peel
Cilantro leaves (optional)
In a large bowl, combine egg and ⅓ cup sour cream. Stir in panko crumbs and garlic. Mash ½ cup of the black beans and leave ¼ cup whole. Add mashed and whole beans to panko mixture along with crab, jalapeno pepper, corn, and tomato. Mix well. Shape mixture into eight ¾-inch-thick patties.
In a very large nonstick skillet, heat oil over medium heat. Add crab cakes; cook for 6 to 8 minutes or until golden brown and heated through, turning once. If crab cakes brown too quickly, reduce heat to medium-low.
To prepare Lime-Onion Cream, stir together ⅓ cup sour cream, salsa, green onion, milk, and lime peel in a bowl until thoroughly combined.
Serve crab cakes immediately with Lime-Onion Cream. If desired, garnish with cilantro leaves.
Tips: Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
To make ahead: Prepare as directed above through Step 1. Place crab cakes in a single layer in an airtight container and chill in the refrigerator for up to 24 hours. Prepare Lime-Onion Cream as directed, cover and chill up to 24 hours. To serve, cook crab cakes as directed in Step 2.