Crab Cakes with Sour Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Ingredients:
1 egg, beaten |
2 teaspoons fresh lemon juice |
2 tablespoons mayonnaise |
2 tablespoons finely diced red bell peppers |
2 tablespoons diced red onions |
1 tablespoon chopped fresh cilantro |
1/8 teaspoon salt |
fresh ground black pepper |
1 dash cayenne |
1/2 lb fresh crabmeat, picked clean of shell and cartilage |
1 cup unseasoned breadcrumbs |
4 tablespoons corn oil |
1/3 cup mayonnaise |
1/2 cup sour cream |
1 tablespoon lemon juice |
2 tablespoons finely diced red bell peppers |
1 teaspoon finely chopped fresh cilantro |
salt and pepper |
Directions:
1. Put the egg, lemon juice, mayonnaise, red bell pepper, onion, cilantro, salt, black pepper and cayenne into a medium mixing bowl and mix.
2. Add the crabmeat and half of the breadcrumbs.
3. Blend well.
4. Form the seasoned crabmeat into 8 (2 inch) cakes and coat with remaining bread crumbs on both sides.
5. Place cakes on waxed paper and put in freezer for 15 minutes.
6. Prepare the Sour Cream sauce while the cakes are in the freezer.
7. Preheat oven to 350 degrees F.
8. Heat half the oil in a medium saute pan.
9. Fry half the cakes on both sides, about 30 seconds on each side, until golden.
10. Drain on paper towels, Repeat with remaining oil and cakes.
11. The oil should be hot but not smoking.
12. Transfer cakes to the baking sheet and bake for 10 minutes.
13. To make the Sour Cream Sauce: Blend all ingredients in a small bowl, put in refrigertor until ready to serve.
14. 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.
15. You can also use a combination of shrimp, lobster and crabmeat!
16. Serve with a large green salad!
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