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.

Recipe by Oxmoor House January 2003

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Credit: Oxmoor House

Recipe Summary test

prep:
30 mins
cook:
15 mins
total:
45 mins
Yield:
5 servings (serving size: 2 crab cakes and 2 tablespoons sour cream mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

324 calories; fat 13.4g; saturated fat 3.1g; protein 23.4g; carbohydrates 27.4g; cholesterol 70mg; iron 2mg; sodium 1007mg; calories from fat 37%; fiber 1.7g; calcium 135mg.
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