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Grate lime peel before squeezing the
lime, otherwise it will be difficult to grate.
Ingredients
2 tbsp each chopped red bell pepper and onion
5 ounces thawed frozen crabmeat
1 day-old corn muffin (2 ounces), made into crumbs
1 egg, separated
1 tbsp freshly squeezed lime juice, divided
½ tsp hot sauce
2 tsp vegetable oil, divided
3 tbsp sour cream
1 tbsp Dijon-style mustard
¼ tsp grated lime peel
Method
Spray 10-inch nonstick skillet with nonstick cooking spray; add bell
pepper and onion and sauté over medium-high heat, stirring frequently,
until softened, 1 to 2 minutes.
Transfer to medium mixing bowl; add crabmeat, corn muffin crumbs, egg
yolk, 2 tsp lime juice and the hot sauce and stir to thoroughly
combine.
Set aside.
Using electric mixer on high speed, in small mixing bowl beat egg white
until stiff but not dry; gently fold into crabmeat mixture.
In small skillet heat 1 tsp oil; using half of crabmeat mixture and
making 4 cakes, drop mixture into skillet.
Cook over medium-high heat, turning once, until cakes are lightly
browned, 2 to 3 minutes on each side.
Transfer cakes to serving platter; set aside and keep warm.
Repeat procedure using remaining oil and crabmeat mixture and making 4
more cakes.
While crab cakes are cooking prepare sauce. In small mixing bowl
combine sour cream, mustard, remaining tsp lime juice, and the lime
peel and stir well to combine.
To serve, top each portion of crab cakes with half of the sour cream
mixture.
MAKES 2 SERVINGS, 4 CAKES EACH.
Note:
When a recipe calls for your to make
crumbs -- graham cracker, bread, or the more unusual corn muffin --
look to your food processor to do it in a jiffy. |
