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Recipe

Crab and Corn Cakes with Lime Sour Cream

Scott Phillips

Servings: 4

Classic crab cakes get a subtle Tex-Mex treatment with the addition of corn and a refreshing lettuce and cilantro salad on the side.

Ingredients

  • 1 lb. lump crabmeat, picked over
  • 1-1/3 cups panko
  • 3/4 cup corn kernels, preferably fresh
  • Kosher salt
  • 3 large eggs, lightly beaten
  • 4 cups shredded iceberg lettuce
  • 1/4 cup chopped fresh cilantro
  • 1 lime
  • 1 cup sour cream
  • 1/4 cup vegetable oil

Nutritional Information

      Calories (kcal) : 480
      Fat Calories (kcal): 260
      Fat (g): 29
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 245
      Sodium (mg): 990
      Carbohydrates (g): 25
      Fiber (g): 2
      Protein (g): 33

Preparation

  • Combine the crab, panko, corn, and 1-1/2 tsp. salt in a large bowl. Gently stir in the eggs. With damp hands, tightly shape the mixture into eight 3/4-inch-thick cakes and place them on a small cutting board or flat plate. Refrigerate for 10 minutes.
  • Meanwhile, toss the lettuce and cilantro together and arrange on four plates. Finely grate the zest and squeeze the juice from the lime into a small bowl. Stir in the sour cream, and thin with a little water to make a pourable sauce. Season to taste with salt.
  • Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium heat. Add 4 crab cakes and cook, flipping once, until golden brown, about 8 minutes. Repeat with the remaining oil and crab cakes. Divide the crab cakes among the plates and serve with the sour cream.

Tip

Try smoked trout or cooked salmon in place of the crab for a tasty fish and corn cake.

Reviews

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Reviews

  • user-4668750 | 06/20/2016

    Everybody loves when I make these. I do the sauce a little spicier, but they are always a hit!

  • User avater
    justtess | 10/30/2015

    Really delicious, I used oatmeal and greek yogurt to make it a little healthier. I had a hard time getting them to bind, but once they had some tiem in the fridge they stuck a little better.

  • MommyDot | 07/04/2015

    Nice light dinner. Glad no mayo was used. Had to use Udi's bread made into toasted breadcrumbs due to my Celiac, but the cakes held together well. Sour cream/lime dressing was nice. Not a "wow" you dish in my opinion, but solid and good. Thank you, Jill!

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