This crab cakes recipe can be used to make a hearty dinner or bite-sized hors d'oeuvres!
Ingredients
- eggs: 2 piece (beaten)
- lemon juice: 0.25 cup (fresh)
- mayonnaise: 0.25 cup
- red bell pepper: 0.25 cup (minced)
- red onion: 0.25 cup (diced)
- fresh cilantro: 2 Tbsp (chopped)
- salt: 0.25 tsp
- pinch cayenne pepper: 1 piece
- black pepper: (to taste, freshly ground)
- crabmeat, well picked over: 1 pound (fresh)
- dry bread crumbs: 2 cups (divided)
- Sauce::
- ⅓ cups sour cream: 1 piece (to taste)
- mayonnaise: 0.66667 cup
- red bell pepper: 0.25 cup (minced)
- garlic: 2 clove (minced)
- lemon juice: 2 Tbsp
- fresh cilantro: 2 tsp (finely chopped)
- pinch cayenne pepper: 1 piece
- salt and freshly ground black pepper: (to taste)
- corn oil for frying: 0.25 cup
Metric Conversion
Stages of cooking
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Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
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Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
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Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
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Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
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Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
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Serve patties with sauce.
