Southwest Crab Cakes

• 1/2 cup frozen whole-kernel corn
• 1/2 cup nonfat sour cream
• 1 egg white, lightly beaten
• 1/3 cup minced poblano chile
• 1 teaspoon chili powder
• 1/2 to 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 3/4 cup soft breadcrumbs
• 1 pound fresh lump crabmeat, drained
• Vegetable cooking spray
• 16 radicchio leaves
• Santa Fe Salsa

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

corn, nonfat sour cream, egg, poblano chile, chili powder, ground cumin, ground red pepper, breadcrumbs, lump crabmeat, vegetable cooking spray, radicchio, santa

Taken from www.myrecipes.com/recipe/southwest-crab-cakes (may not work)