1 cup sour cream
2 tablespoons pickled jalapeño pepper slices, chopped
2 tablespoons fresh cilantro, chopped
2 teaspoons olive oil
2/3 cup red bell pepper, finely diced
1/2 cup green onions, diced into rounds
1 garlic clove, minced
1/3 cup 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
1 pound Fresh Dungeness Crab Meat
Vegetable cooking spray
Stir together sour cream, jalapeño peppers and cilantro. Cover and chill in refrigerator.
Heat olive oil in a small nonstick skillet over medium-high heat, add bell pepper and onions and sauté for 1 minute.
Add garlic and sauté for 1 minute. Remove the pan from heat and cool for 15 minutes.
In a large bowl, combine bell pepper/onion mixture, mayonnaise, parsley, eggs, hot sauce, Old Bay seasoning and lemon zest. Fold in cornbread and crabmeat.
Shape mixture into 16 (2 1/2-inch) cakes (about 1/4 cup each); place on a lightly greased baking sheet. Cover loosely with plastic wrap, and chill 1 hour.
Lightly coat cakes with cooking spray. In a large nonstick skillet over medium heat, cook crab cakes 3 to 4 minutes each, or until lightly browned.
Serve immediately with cilantro-jalapeño sour cream.