Food and Recipes Recipes Cornbread Crab Cakes Be the first to rate & review! Learn how to make Cornbread Crab Cakes. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on August 10, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick; Styling: Buffy Hargett Hands On Time: 45 mins Total Time: 2 hrs 40 mins Yield: 16 cakes Jump to Nutrition Facts Ingredients 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 Directions Stir together first 3 ingredients. Cover and chill up to 3 days. 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. 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. 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. Note: Nutritional analysis is per cake (including 1 Tbsp. cilantro-jalapeño sour cream). Rate it Print Nutrition Facts (per serving) 112 Calories 6g Fat 8g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 112 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 9% Cholesterol 64mg 21% Sodium 357mg 16% Total Carbohydrate 8g 3% Dietary Fiber 1g 3% Protein 7g Calcium 78mg 6% Iron 1mg 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.