Name: Cilantro-Lime Crab Cakes with Creamy Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: US
Ingredients: 2 large eggs, beaten; 1/4 cup fresh lemon juice; 1/4 cup mayonnaise; 1/4 cup minced red bell pepper; 1/4 cup diced red onion; 2 tablespoons chopped fresh cilantro; 1/4 teaspoon salt; 1 pinch cayenne pepper; Freshly ground black pepper to taste; 1 pound fresh crabmeat, well picked over; 2 cups dry bread crumbs, divided; Sauce:; 1 1/3 cups sour cream, or more to taste; 2/3 cup mayonnaise; 1/4 cup minced red bell pepper; 2 cloves garlic, minced; 2 tablespoons lemon juice; 2 teaspoons finely chopped fresh cilantro; 1 pinch cayenne pepper; Salt and freshly ground black pepper to taste; 1/4 cup corn oil for frying

Indulge in the luxurious taste of these perfectly pan-fried crab cakes, boasting a delicate balance of sweet crabmeat and savory herbs. Topped with a zesty cilantro-sour cream sauce, it's an appetizer or main course that's sure to impress!

Follow The Directions

01

Step

5 mins

In a mixing bowl, whisk together the eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper until well combined. (5 minutes)

02

Step

3 mins

Gently fold in the crabmeat and half of the bread crumbs, being careful not to overmix. (3 minutes)

03

Step

5 mins

Form the crabmeat mixture into 8 equally sized patties. Coat both sides of each patty with the remaining bread crumbs, ensuring they are fully covered. (7 minutes)

04

Step

5 mins

Place the patties on waxed paper and freeze for 15 minutes to help them hold their shape during cooking. (15 minutes)

05

Step

15 mins

Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

06

Step

5 mins

Prepare the sauce: In a separate bowl, combine the sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper. Season with salt and black pepper to taste. (5 minutes)

07

Step

7 mins

Heat half of the corn oil in a skillet over medium heat. Carefully add the patties to the hot oil in batches, being careful not to overcrowd the pan. (2 minutes)

08

Step

3 mins

Fry the patties until golden brown, about 30 seconds on each side. Transfer them to a paper towel-lined plate to drain excess oil. Repeat with the remaining patties, adding the remaining oil as needed. (10 minutes)

09

Step

10 mins

Transfer the patties to a baking sheet and bake in the preheated oven for 10 minutes, or until an instant-read thermometer inserted into the center of a patty reads at least 165 degrees F (74 degrees C). (10 minutes)

10

Step

10 mins

Serve the warm crab cakes immediately with a generous dollop of the cilantro-sour cream sauce. Garnish with extra cilantro, if desired.

For an extra crispy crust, use panko bread crumbs instead of regular bread crumbs.
Be gentle when folding in the crabmeat to avoid breaking it up too much. Lumps of crab add to the texture.
The freezing step is crucial for preventing the crab cakes from falling apart during cooking. Don't skip it!
Adjust the amount of cayenne pepper in the sauce to your desired level of spiciness.
These crab cakes can also be broiled for a healthier option. Broil for 5-7 minutes per side, or until golden brown and cooked through.
Serve these crab cakes with a side of asparagus or a fresh salad.