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Hands-on Time
45 Mins
Total Time
2 Hours 40 Mins
Yield
Makes 16 cakes
Photo: Jennifer Davick; Styling: Buffy Hargett

How to Make It

Step 1

Stir together first 3 ingredients. Cover and chill up to 3 days.

Step 2

Sauté bell pepper and onions in hot oil in a small nonstick skillet over medium-high heat 1 minute; add garlic, and sauté 1 minute. Remove from heat; cool 15 minutes.

Step 3

Combine bell pepper mixture, mayonnaise, and next 5 ingredients in a large bowl. Fold in cornbread and crabmeat. Shape mixture into 16 (2 1/2-inch) cakes (about 1/4 cup each); place on a lightly greased baking sheet. Cover loosely with plastic wrap, and chill 1 hour.

Step 4

Lightly coat cakes with cooking spray. Cook crab cakes, in batches, in a large nonstick skillet or griddle over medium heat 3 to 4 minutes on each side or until lightly browned. Serve immediately with cilantro-jalapeño sour cream.

Step 5

Note: Nutritional analysis is per cake (including 1 Tbsp. cilantro-jalapeño sour cream).

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