Cornbread Crab Cakes

Ingredients

• 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

Directions

1. Stir together sour cream, jalapeño peppers and cilantro. Cover and chill in refrigerator.

2. Heat olive oil in a small nonstick skillet over medium-high heat, add bell pepper and onions and sauté for 1 minute.

3. Add garlic and sauté for 1 minute. Remove the pan from heat and cool for 15 minutes.

4. 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.

5. 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.

6. 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.

7. Serve immediately with cilantro-jalapeño sour cream.