 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
food Ingredients:
1/3 cup egg beaters |
1/4 cup light sour cream |
2 teaspoon chili powder |
1/4 teaspoon kosher salt |
1 1/2 cups grated cheddar cheese |
1 pound blue crabmeat, drained and picked clean of shell |
2 cups fresh bread crumbs |
1/2 cup olive oil |
Directions:
1. Using a whisk, beat the egg in a large bowl with the sour cream, chili powder and salt. Add the cheese and the crabmeat and fold everything together, using a rubber spatula. Divide into 8 mounds and firmly form into patties, about 3 inches by 3/4 inch. Put the bread crumbs in a shallow container and dredge the patties on both sides, patting off excess crumbs.
2. Put two large nonstick skillets over medium heat and add two tablespoons oil to each skillet. When the pans are hot, add four patties to each pan. Fry until golden brown and hot through, turning once with a spatula, about four minutes per side. The internal temperature of a crab cake should read 155 degrees on an instant-read thermometer.
3. Serve with salsa.
|
|