Ground red pepper adds the "devil" to these crab cakes. If you want a milder flavor, omit the pepper in both the crab cakes and the sour cream mixture.
Oxmoor House JANUARY 2003
Heat a 12-inch nonstick skillet over medium-high heat; coat with cooking spray. Add red bell pepper and next 4 ingredients; cook 2 minutes. Remove from heat; cool slightly.
Combine mayonnaise and next 6 ingredients in a medium bowl, stirring with a whisk. Stir in red bell pepper mixture. Fold in crab and 1/2 cup breadcrumbs. Divide mixture into 10 equal portions, shaping each into a 3/4-inch-thick patty. Dredge crab cakes in remaining 1/2 cup breadcrumbs.
Wipe pan with paper towels. Heat 2 teaspoons oil in pan over medium heat. Add 5 crab cakes; cook 3 minutes. Reduce heat to medium-low; coat tops of crab cakes with cooking spray. Turn crab cakes, and cook 3 minutes or until done. Keep warm. Wipe pan with paper towels. Repeat procedure with remaining oil and crab cakes. Serve immediately with Hot Peppered Sour Cream. Garnish with cilantro leaves, if desired.
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