Crab Cakes with Cilantro-Sour Cream Sauce
Description
Fry these crab cakes briefly in the skillet and finish them in the oven, freeing you up for last-minute dinner party preparations. Pair with a homemade cilantro-sour cream sauce.
Ingredients
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2 large eggs, beaten
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1/4 cup fresh lemon juice
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1/4 cup mayonnaise
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1/4 cup minced red bell pepper
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1/4 cup diced red onion
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2 tablespoons chopped fresh cilantro
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1/4 teaspoon salt
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1 pinch cayenne pepper
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freshly ground black pepper to taste
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1 pound fresh crabmeat, well picked over
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2 cups dry bread crumbs, divided
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Sauce:
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1 1/3 cups sour cream, or more to taste
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2/3 cup mayonnaise
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1/4 cup minced red bell pepper
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2 cloves garlic, minced
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2 tablespoons lemon juice
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2 teaspoons finely chopped fresh cilantro
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1 pinch cayenne pepper
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salt and freshly ground black pepper to taste
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1/4 cup corn oil for frying
Directions
1
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.
2
Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
3
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
4
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.
5
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.
6
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).
7
Serve patties with sauce.