Crab Cakes With Sour Cream Sauce Recipe

Name: Crab Cakes With Sour Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg, beaten; 2 teaspoons fresh lemon juice; 2 tablespoons mayonnaise; 2 tablespoons finely diced red bell peppers; 2 tablespoons diced red onions; 1 tablespoon chopped fresh cilantro; 1/8 teaspoon salt; fresh ground black pepper; 1 dash cayenne; 1/2 lb fresh crabmeat, picked clean of shell and cartilage; 1 cup unseasoned breadcrumbs; 4 tablespoons corn oil; Sour Cream Sauce Ingredients; 1/3 cup mayonnaise; 1/2 cup sour cream; 1 tablespoon lemon juice; 2 tablespoons finely diced red bell peppers; 1 teaspoon finely chopped fresh cilantro; salt and pepper

Servings: persons

1 egg, beaten
2 teaspoons fresh lemon juice
2 tablespoons mayonnaise
2 tablespoons finely diced red bell peppers
2 tablespoons diced red onions
1 tablespoon chopped fresh cilantro
1/8 teaspoon salt
fresh ground black pepper
1 dash cayenne
1/2 lb fresh crabmeat, picked clean of shell and cartilage
1 cup unseasoned breadcrumbs
4 tablespoons corn oil
Sour Cream Sauce Ingredients
1/3 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
2 tablespoons finely diced red bell peppers
1 teaspoon finely chopped fresh cilantro
salt and pepper

1
Put the egg, lemon juice, mayonnaise, red bell pepper, onion, cilantro, salt, black pepper and cayenne into a medium mixing bowl and mix.
2
Add the crabmeat and half of the breadcrumbs.
3
Blend well.
4
Form the seasoned crabmeat into 8 (2 inch) cakes and coat with remaining bread crumbs on both sides.
5
Place cakes on waxed paper and put in freezer for 15 minutes.
6
Prepare the Sour Cream sauce while the cakes are in the freezer.
7
Preheat oven to 350 degrees F.
8
Heat half the oil in a medium saute pan.
9
Fry half the cakes on both sides, about 30 seconds on each side, until golden.
10
Drain on paper towels, Repeat with remaining oil and cakes.
11
The oil should be hot but not smoking.
12
Transfer cakes to the baking sheet and bake for 10 minutes.
13
To make the Sour Cream Sauce: Blend all ingredients in a small bowl, put in refrigertor until ready to serve.
14
You can make the crab cakes a day in advance, but do not coat them with the breadcrumbs until you are ready to fry them.
15
You can also use a combination of shrimp, lobster and crabmeat!
16
Serve with a large green salad!

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 egg, beaten, 2 teaspoons fresh lemon juice, 2 tablespoons mayonnaise, 2 tablespoons finely diced red bell peppers, and more.

Yes, Crab Cakes With Sour Cream Sauce 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.

That's it — enjoy your meal!

Crab Cakes With Sour Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions