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Crab Cakes with Cilantro-Jalapeno Sour Cream

by on February 28, 2012 in Main Courses February 28, 2012 Main Courses
See post on Spicy Richmond’s site!
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Level: Easy

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Description

Traditional Crab Cakes with a “spiced” up dipping sauce.

Ingredients

  • FOR THE SAUCE:
  • ½ cups Light Sour Cream
  • 2 Tablespoons Cilantro, Chopped
  • 2 Tablespoons Pickled Jalapeno, Diced
  • FOR THE CRAB CAKES:
  • 1 pound Crab Meat (lump Or Claw)
  • 1 cup Panko Breadcrumbs
  • 2 Tablespoons Light Mayonnaise
  • 2 teaspoons Worcestershire Suace
  • 1 teaspoon Hot Sauce
  • 2 Tablespoons Old Bay
  • ½  Lemon, Juiced
  • 1  Egg
  • Olive Oil, For Cooking

Preparation

First, combine your ingredients for your sauce. Stir them all together and place in the refrigerator for at least 30 minutes.

In a large mixing bowl, combine all ingredients for your crab cakes. Mix well to make sure all ingredients are fully incorporated (I like to do this with my hands). Form crab mixture into patties.

Heat olive oil in a skillet over medium-high heat and place crab cakes in the pan. Cook for about 4 minutes on each side or until golden brown.

Serve with a dollop (or two) of the sour cream mixture.

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