Crab Cakes with Sour Cream Sauce
- Ready In:
- 42mins
- Ingredients:
- 18
- Yields:
-
8 crab cakes
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
-
Sour Cream Sauce Ingredients
- 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
- 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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RECIPE SUBMITTED BY
seahorse73
Ossining, NY