Cornbread Crab Cakes

• 1 (8-oz.) container reduced-fat sour cream
• 2 tablespoons chopped pickled jalapeno 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
• 1 pound fresh lump crabmeat
• Vegetable cooking spray

1. Stir together first 3 ingredients. Cover and chill up to 3 days.
2. Saute bell pepper and onions in hot oil in a small nonstick skillet over medium-high heat 1 minute; add garlic, and saute 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-jalapeno sour cream.
5. Note: Nutritional analysis is per cake (including 1 Tbsp. cilantro-jalapeno sour cream).

sour cream, pepper, fresh cilantro, red bell pepper, green onions, olive oil, garlic, mayonnaise, parsley, eggs, hot sauce, bay seasoning, lemon zest, lump crabmeat, vegetable cooking spray

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