Louisiana Deviled Crab Cakes With Hot Peppered Sour

Name: Louisiana Deviled Crab Cakes With Hot Peppered Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/2 cup finely chopped red bell pepper; 1/4 cup finely chopped green onions; 1 garlic clove, minced; 3/4 cup frozen whole-kernel corn, thawed and drained; 2 tablespoons finely chopped fresh parsley; 1/3 cup light mayonnaise; 2 large egg whites; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon ground red pepper; 1/4 teaspoon freshly ground black pepper; 1 pound lump crab meat, drained and shell pieces removed; 1 cup dry breadcrumbs, divided; 4 teaspoons vegetable oil, divided; Cilantro leaves (optional)

Servings: persons

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

1
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.
2
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.
3
Wipe pan with paper towels. Heat 2 teaspoons oil in pan over medium heat. 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. Serve immediately with Hot Peppered Sour Cream. Garnish with cilantro leaves, if desired.

438

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Cooking spray, 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped green onions, 1 garlic clove, minced, and more.

Yes, Louisiana Deviled Crab Cakes With Hot Peppered 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.

That's it — enjoy your meal!

Louisiana Deviled Crab Cakes With Hot Peppered Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions