Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the taco shells are gluten-free (most hard corn taco shells are).


"Noise proves nothing. Often a hen who has laid an egg cackles as if she had laid an asteroid." -Mark Twain

The refrigerator light goes on...

Crab is very delicate in my opinion. It has very a distinct flavor, but you can overpower it with too many seasonings. This crab cake is a great example. Too much of a seasoning and you end up not tasting the crab, too little and it is just another crab cake. The poblano peppers lend themselves well to the task, with just enough spice to be interesting but not enough to mask the flavor of the crab.

It is best to cook the veggies and then chill them before blending the rest of the ingredients, and it's even better to make these at least a few hours in advance: the flavor of the poblano will come through more.

I like to make my crab cakes in rings like these:

Round food rings, available from

It makes the crab cakes easier to handle in the pan and they hold together better. If you are cooking more than two servings, a pancake griddle works great for larger batches.


Corn and Poblano Crab Cakes

Servings: 2 | Serving size: 2 crab cakes

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied, and once cooked, cold crab cakes make great sandwiches.

Serve with Roasted Potatoes or Dirty Rice


Serve with Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini

2 Tbsp olive oil (divided)
2 large ear corn (cut kernels from cob)
1/2 medium poblano pepper (finely diced)
1 large green onion (thinly sliced; keep white and green parts separate)
8 ounces crabmeat
3 taco shells
1/8 tsp salt
1 large egg

Corn and Poblano Crab Cakes, an easy healthy recipe from Dr. Gourmet

Place the taco shells in a blender or mini chopper and process into the consistency of coarse sand. Set aside.

Place 1 teaspoon of olive oil in a large skillet over medium-high heat.

Add the corn and cook for 3-4 minutes.

Add the poblano and the white part of the green onion and cook for 4 minutes.

Remove the mixture from heat and place in a bowl. Chill thoroughly.

In a small bowl, beat the egg to a froth.

When the corn and poblano mixture is chilled, add the crabmeat and the beaten egg and fold together until the crabmeat is flaked into pieces no larger than the size of kidney beans. Add the processed taco shells, the green parts of the green onions, and the salt and fold together gently.

Form the mixture into four patties and refrigerate thoroughly (or place in the freezer for about 20 minutes).

When ready to serve, place a large skillet in the oven and bring the oven to 400F.

Add the rest of the olive oil (5 teaspoons) to the pan, swirl to coat the pan, and add the crab cakes. Cook the crab cakes for about 7 minutes and gently turn them over.

Cook for another 7 minutes and serve.

Nutrition Facts

Serving size: 2 crab cakes

Servings: 2

Amount Per Serving

Calories 410 Calories from Fat 200
% Daily Value
Total Fat 23g 35%
    Saturated Fat 4g 20%
    Monounsaturated Fat 13g
    Trans Fat 0g
Cholesterol 180mg 60%
Sodium 532mg 22%
Total Carbohydrates 27g 9%
    Dietary Fiber 3g 12%
    Sugars 5g
Protein 28g
Vitamin A 8% Vitamin C 20%
Calcium 15% Iron 15%
Vitamin K 34mcg Potassium 698mg