Project Description

Cornbread Crab Cakes


  • 1 (8-oz.) container reduced-fat sour cream
  • 2 tablespoons chopped pickled jalapeño pepper slices
  • 2 tablespoons chopped fresh cilantro
  • 2/3 cup finely diced red bell pepper
  • 1/2 cup sliced green onions
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup chopped fresh parsley
  • 2 large eggs, lightly beaten
  • 1 teaspoon hot sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon zest
  • 2 cups Light Cornbread crumbs
  • 1 pound fresh lump crabmeat
  • Vegetable cooking spray


  1. Stir together first 3 ingredients. Cover and chill up to 3 days.

  2. Sauté bell pepper and onions in hot oil in a small nonstick skillet over medium-high heat 1 minute; add garlic, and sauté 1 minute. Remove from heat; cool 15 minutes.
  3. Combine bell pepper mixture, mayonnaise, and next 5 ingredients in a large bowl. Fold in cornbread and crabmeat. Shape mixture into 16 (2 1/2-inch) cakes (about 1/4 cup each); place on a lightly greased baking sheet. Cover loosely with plastic wrap, and chill 1 hour.
  4. Lightly coat cakes with cooking spray. Cook crab cakes, in batches, in a large nonstick skillet or griddle over medium heat 3 to 4 minutes on each side or until lightly browned. Serve immediately with cilantro-jalapeño sour cream.

Recipe courtesy of Southern Living