Ingredients
4
4 servings
- •2 large eggs, beaten
- •0.25 cup fresh lemon juice
- •0.25 cup mayonnaise
- •0.25 cup minced red bell pepper
- •0.25 cup diced red onion
- •2 tablespoons chopped fresh cilantro
- •0.25 teaspoon salt
- •1 pinch cayenne pepper
- •freshly ground black pepper to taste
- •1 pound fresh crabmeat, well picked over
- •2 cups dry bread crumbs, divided
- •Sauce:
- •1.3333333730698 cups sour cream, or more to taste
- •0.66666668653488 cup mayonnaise
- •0.25 cup minced red bell pepper
- •2 cloves garlic, minced
- •2 tablespoons lemon juice
- •2 teaspoons finely chopped fresh cilantro
- •1 pinch cayenne pepper
- •salt and freshly ground black pepper to taste
- •0.25 cup corn oil for frying
Instructions
- Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
- Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
- Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
- Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
- Serve patties with sauce.
Nutritional Facts
Per 4 servings
- Calories: 835
- Carbohydrate: 49g
- Fat: 63g
- Fiber: 3g
- Protein: 20g
- Sugar: 6g
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