Roasted Poblano and Andouille Crab Cakes

By Kenny Wagoner, Executive Chef and Kalli Castille, Director of Nutritional Support and Culinary at Cancer Treatment Centers of America in Tulsa, Oklahoma

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By substituting corn meal and rice flour for the breadcrumbs used in traditional crab cakes, you can make a delicious, gluten-free version of this popular dish. Reducing the number of eggs and the amount of oil and using low-fat mayonnaise and plain, nonfat yogurt reduces the fat content; the yogurt will also increase the protein content and provide live and active cultures to support immune health. Maintaining the spices and fresh vegetables provides the same great taste. With 65 percent less fat, 15 percent less sodium and almost 200 fewer calories than a traditional crab cake recipe, this is a much healthier version.


1 pound cooked lump crab meat
4 ounces andouille sausage
2 ounces frozen whole-kernel corn
2 ounces fresh poblano peppers
2 ounces yellow onion, minced
1 tablespoon chipotle powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup shredded Monterey Jack cheese
1 cup yellow cornmeal
½ cup white rice flour
2 eggs
1 cup plain nonfat yogurt
½ cup reduced fat olive oil mayonnaise
2 ounces Kix cereal


In a hot pan, sauté the onions until golden brown; set aside and allow to cool. Once cool, combine onions and remaining ingredients in a bowl; season with salt and pepper. Form the mixture into individual cakes, dredge in Kix cereal and then pan-fry until golden brown.