Louisiana Deviled Crab Cakes With Hot Peppered Sour Cream

Name: Louisiana Deviled Crab Cakes With Hot Peppered Sour Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 177 milliliters frozen whole-kernel corn, thawed and drained; 5 servings Hot Peppered Sour Cream; 1 teaspoon Dijon mustard; 237 milliliters dry breadcrumbs, divided; 2 larges egg whites; 2 Tbsps finely chopped fresh parsley; 1 garlic clove, minced; 59 milliliters finely chopped green onions; 0 teaspoons ground red pepper; 2 Tbsps fresh lemon juice; 79 milliliters light mayonnaise; 454 grams lump crab meat, drained and shell pieces removed; 118 milliliters finely chopped red bell pepper; 0 teaspoons salt; 4 teaspoons vegetable oil, divided

Louisiana Deviled Crab Cakes With Hot Peppered Sour Cream might be just the hor d'oeuvre you are searching for. This recipe serves 5. Watching your figure? This pescatarian recipe has 364 calories, 22g of protein, and 20g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic clove, lemon juice, bell pepper, and a few other things to make it today. To use up the cream you could follow this main course with the Blueberry Ice Cream as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat a 12-inch nonstick skillet over medium-high heat; coat with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add red bell pepper and next 4 ingredients; cook 2 minutes.

Ingredients you will need

Red Pepper

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.

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Red Pepper

Breadcrumbs

Mayonnaise

Crab

Equipment you will use

Whisk

Bowl

Wipe pan with paper towels.

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Paper Towels

Frying Pan

Heat 2 teaspoons oil in pan over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cooking Spray

Crab

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Serve immediately with Hot Peppered Sour Cream.

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Sour Cream

Garnish with cilantro leaves, if desired.

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Fresh Cilantro

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 177milliliters

frozen whole-kernel corn, thawed and drained 5servings

Hot Peppered Sour Cream 1teaspoon

Dijon mustard 237milliliters

dry breadcrumbs, divided 2larges

egg whites 2Tbsps

finely chopped fresh parsley 1

garlic clove, minced 59milliliters

finely chopped green onions 0teaspoons

ground red pepper 2Tbsps

fresh lemon juice 79milliliters

light mayonnaise 454grams

lump crab meat, drained and shell pieces removed 118milliliters

finely chopped red bell pepper 0teaspoons

salt 4teaspoons

vegetable oil, divided

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.