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Old Bay® Crab Cakes

SeafoodGastro-PubStove-Top

Time: 2 hours 40 minutes

Yield: 8 servings

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About

Old Bay® Crab Cakes really embrace Maryland cuisine and its crab culture in all the best ways. Each little golden-brown crab cake is crispy on the outside, tender on the inside, and filled with sweet-savory crab and zesty Old Bay seasoning. Pickled jalapeño peppers and hot sauce increase the heat, while lemon juice adds brightness and helps keep the heat at bay (see what we did there?). Old Bay Crab Cakes are just so refreshing, as all the best seafood dishes are!

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Ingredients

  • 1 (8-ounce) container reduced-fat sour cream
  • 2 tablespoons jarred pickled jalapeño peppers, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 teaspoons olive oil
  • 2/3 cup red bell pepper, finely diced
  • 1/2 cup green onions, sliced
  • 1 clove garlic, minced
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup fresh parsley, chopped
  • 2 large eggs, lightly beaten
  • 1 teaspoon hot sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon zest
  • 2 cups cornbread crumbs, from crumbled cornbread (store-bought or homemade)
  • 1 pound fresh lump crabmeat
  • cooking spray, to taste

Directions

Step 1 -In a bowl, add the sour cream, the jalapeño peppers, and the cilantro and stir to combine.

Step 2 -Cover the bowl and chill the sour cream mixture for at least 1 hour and up to 3 days.

Step 3 -Lightly grease a baking sheet.

Step 4 -In a small nonstick skillet over medium-high heat, heat the olive oil until very hot.

Step 5 -Add the red bell peppers and the green onions to the hot oil and cook until starting to soften, about 1 minute.

Step 6 -Add the garlic and cook until fragrant, about 1 minute.

Step 7 -Transfer the veggie mixture from the heat and let it cool for 15 minutes.

Step 8 -In a large bowl, add the veggie mixture, the mayonnaise, the parsley, the eggs, the hot sauce, the Old Bay seasoning, and the lemon zest and stir to combine.

Step 9 -Fold the cornbread crumbs and the crabmeat into the mayo mixture.

Step 10 -Shape the crab mixture into 16 crab cakes, about 1/4 cup of the mixture for each.

Step 11 -Cover the baking sheet loosely with plastic wrap and chill it for 1 hour.

Step 12 -Lightly coat the crab cakes with the cooking spray.

Step 13 -In a large, nonstick griddle or skillet over medium heat, add the crab cakes in batches and cook until they are lightly browned and reach an internal temperature of 145 degrees F, about 3-4 minutes per side.

Step 14 -Repeat the cooking process until all of the crab cakes are cooked.

Step 15 -Serve the crab cakes with the cilantro-jalapeño sour cream.

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