Crabby Corn Cakes

Ingredients

• 2tbsp chopped red bell pepper and onion
• 5 oz fresh or thawed frozen crabmeat
• 1 day old corn muffin (2oz)
• 1 egg separated
• 1 tbsp fresh lime juice divided
• 1/2 tsp hot sauce
• 2 tsp vegetable oil divided
• 1 tbsp sour cream
• 1 tbsp Dijon-style mustard
• 1/4 tsp grated lime peel

Directions

Spray 10inch nonstick skillet with nonstick cooking spray; add bell pepper and onion and saute over medium-high heat stirring often until softened 1-2 min. Transfer to mixing bowl add crabmeat,corn muffin crumbled, egg yolk, 2tsp lime juice, and the hot sauce and stir to combine.set aside.

Using electric mixer on high speed in small mixing bowl beat egg white until stiff but not dry; gently fold into crabmeat mixture.

In same skillet heat 1 tsp oil; using half of crab mix and making 4 cakes, drop mix into skillet. Cook over med-high heat, turning once, until cakes are lightly browned, 2-3 min on each side. Transfer cakes to serving platter and keep warm. Repeat procedure using remaining oil and crab mixture and make 4 more cakes.

While cakes are cooking prepare sauce. In small mixing bowl combine sour cream, mustard, remaining tsp lime juice and the lime peel and stir well to combine.

To serve, top each portion of crab cakes with half of the sour cream mixture.

Submitted 6/13/05.
Source: Weight Watchers Meals in Minutes
Submitted By: Carolyn Montgomery
jmm-houston@worldnet.att.com
Crabby Corn Cakes