Louisiana Deviled Crab Cakes With Hot Peppered Sour Cream |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Ground red pepper adds the devil to these crab cakes. If you want a milder flavor, omit the pepper in both the crab cakes and the sour cream mixture. Ingredients:
cooking spray |
1/2 cup finely chopped red bell pepper |
1/4 cup finely chopped green onions |
1 garlic clove, minced |
3/4 cup frozen whole-kernel corn, thawed and drained |
2 tablespoons finely chopped fresh parsley |
1/3 cup light mayonnaise |
2 large egg whites |
2 tablespoons fresh lemon juice |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
1/4 teaspoon freshly ground black pepper |
1 pound lump crab meat, drained and shell pieces removed |
1 cup dry breadcrumbs, divided |
4 teaspoons vegetable oil, divided |
hot peppered sour cream |
cilantro leaves (optional) |
hot peppered sour cream |
Directions:
1. Heat a 12-inch nonstick skillet over medium-high heat; coat with cooking spray. Add red bell pepper and next 4 ingredients; cook 2 minutes. Remove from heat; cool slightly.
2. Combine mayonnaise and next 6 ingredients in a medium bowl, stirring with a whisk. Stir in red bell pepper mixture. Fold in crab and 1/2 cup breadcrumbs. Divide mixture into 10 equal portions, shaping each into a 3/4-inch-thick patty. Dredge crab cakes in remaining 1/2 cup breadcrumbs.
3. Wipe pan with paper towels. Heat 2 teaspoons oil in pan over medium heat. Add 5 crab cakes; cook 3 minutes. Reduce heat to medium-low; coat tops of crab cakes with cooking spray. Turn crab cakes, and cook 3 minutes or until done. Keep warm. Wipe pan with paper towels. Repeat procedure with remaining oil and crab cakes. Serve immediately with Hot Peppered Sour Cream. Garnish with cilantro leaves, if desired.
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