Crab Cakes with Sour Cream Sauce

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READY IN: 42mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the egg, lemon juice, mayonnaise, red bell pepper, onion, cilantro, salt, black pepper and cayenne into a medium mixing bowl and mix.
  • Add the crabmeat and half of the breadcrumbs.
  • Blend well.
  • Form the seasoned crabmeat into 8 (2 inch) cakes and coat with remaining bread crumbs on both sides.
  • Place cakes on waxed paper and put in freezer for 15 minutes.
  • Prepare the Sour Cream sauce while the cakes are in the freezer.
  • Preheat oven to 350 degrees F.
  • Heat half the oil in a medium saute pan.
  • Fry half the cakes on both sides, about 30 seconds on each side, until golden.
  • Drain on paper towels, Repeat with remaining oil and cakes.
  • The oil should be hot but not smoking.
  • Transfer cakes to the baking sheet and bake for 10 minutes.
  • To make the Sour Cream Sauce: Blend all ingredients in a small bowl, put in refrigertor until ready to serve.
  • You can make the crab cakes a day in advance, but do not coat them with the breadcrumbs until you are ready to fry them.
  • You can also use a combination of shrimp, lobster and crabmeat!
  • Serve with a large green salad!
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