Crab Cakes with Cilantro-Jalapeno Sour Cream Recipe

Name: Crab Cakes with Cilantro-Jalapeno Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Light Sour Cream; 2 Tablespoons Cilantro, Chopped; 2 Tablespoons Pickled Jalapeno, Diced; 1 pound Crab Meat (lump Or Claw); 1 cup Panko Breadcrumbs; 2 Tablespoons Light Mayonnaise; 2 teaspoons Worcestershire Suace; 1 teaspoon Hot Sauce; 2 Tablespoons Old Bay; 1/2 Lemon, Juiced; 1 Egg; Olive Oil, For Cooking

Servings: persons

1/2 cups Light Sour Cream
2 Tablespoons Cilantro, Chopped
2 Tablespoons Pickled Jalapeno, Diced
1 pound Crab Meat (lump Or Claw)
1 cup Panko Breadcrumbs
2 Tablespoons Light Mayonnaise
2 teaspoons Worcestershire Suace
1 teaspoon Hot Sauce
2 Tablespoons Old Bay
1/2 Lemon, Juiced
1 Egg
Olive Oil, For Cooking

1
First, combine your ingredients for your sauce.
2
Stir them all together and place in the refrigerator for at least 30 minutes.
3
In a large mixing bowl, combine all ingredients for your crab cakes.
4
Mix well to make sure all ingredients are fully incorporated (I like to do this with my hands).
5
Form crab mixture into patties.
6
Heat olive oil in a skillet over medium-high heat and place crab cakes in the pan.
7
Cook for about 4 minutes on each side or until golden brown.
8
Serve with a dollop (or two) of the sour cream mixture.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Light Sour Cream, 2 Tablespoons Cilantro, Chopped, 2 Tablespoons Pickled Jalapeno, Diced, 1 pound Crab Meat (lump Or Claw), and more.

Yes, Crab Cakes with Cilantro-Jalapeno Sour Cream falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes with Cilantro-Jalapeno Sour Cream

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