Louisiana Deviled Crab Cakes With Hot Peppered Sour Cream

Louisiana Deviled Crab Cakes With Hot Peppered Sour Cream
Photo by Oxmoor House


  • ¼ teaspoon salt
  • ¾ cup frozen whole-kernel corn, thawed and drained
  • 4 teaspoons vegetable oil, divided
  • 2 tablespoons fresh lemon juice
  • ¼ cup finely chopped green onions
  • Hot Peppered Sour Cream
  • Hot Peppered Sour Cream
  • + 12 more ingredients
    • 1 teaspoon Dijon mustard
    • Cooking spray
    • 1/3 cup light mayonnaise
    • ¼ teaspoon ground red pepper
    • 1 pound lump crab meat, drained and shell pieces removed
    • ¼ teaspoon freshly ground black pepper
    • 2 large egg whites
    • ½ cup finely chopped red bell pepper
    • 2 tablespoons finely chopped fresh parsley
    • Cilantro leaves (optional)
    • 1 garlic clove, minced
    • 1 cup dry breadcrumbs, divided

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 ...

View full recipe at My Recipes


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