Crab Cakes with Cilantro-Sour Cream Sauce

Ingredients

• 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 1/3 cups sour cream, or more to taste
• 2/3 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

Steps

1. 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.
2. Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
3. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
4. 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.
5. 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.
6. 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).
7. Serve patties with sauce.