Crab Cakes with Cilantro Sour Cream Sauce Recipe

Crab meat: Freshly picked over for shells, this is the star of the dish, providing a sweet and delicate flavor.

Breadcrumbs: These help bind the crab cakes together and add a slight crunch.

Mayonnaise: Adds moisture and richness to the crab cakes.

Dijon mustard: Provides a tangy kick and depth of flavor.

Egg: Acts as a binder to hold the crab cakes together.

Parsley: Fresh and chopped, it adds a bright, herbaceous note.

Old Bay seasoning: A classic spice blend that enhances the seafood flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and balances the flavors.

Olive oil: Used for frying the crab cakes to a golden brown.

Sour cream: The base for the sauce, providing a creamy texture.

Cilantro: Fresh and chopped, it adds a burst of freshness to the sauce.

Lime juice: Adds acidity and brightness to the sauce.

When forming the crab cakes, handle the mixture gently to avoid breaking up the delicate crab meat. Use a light touch to shape the patties, ensuring they hold together without being too compact. This will help maintain a tender texture. Additionally, chilling the formed patties in the refrigerator for about 30 minutes before frying can help them hold their shape better during cooking.

• crab meat - Substitute with imitation crab meat: Imitation crab meat is a cost-effective alternative that mimics the texture and flavor of real crab.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter and crunchier texture compared to regular breadcrumbs.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with fewer calories and added protein.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and adds a bit of texture to the dish.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) is a good vegan alternative that helps bind the ingredients.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro provides a different but complementary flavor profile that works well in crab cakes.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning offers a similar blend of spices with a bit more heat.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• sour cream - Substitute with creme fraiche: Creme fraiche has a similar tangy flavor and creamy texture, making it a good alternative.

• fresh cilantro - Substitute with fresh basil: Fresh basil provides a different but fresh and aromatic flavor that pairs well with lime juice.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor that complements the sauce.

• Allow the crab cakes to cool completely after cooking. This helps prevent condensation, which can make them soggy.
• Place the cooled crab cakes on a baking sheet lined with parchment paper, ensuring they are not touching each other.
• Transfer the baking sheet to the freezer and let the crab cakes freeze until solid, about 2-3 hours.
• Once frozen, remove the crab cakes from the baking sheet and place them in a resealable freezer bag or airtight container. Label with the date for reference.
• For the cilantro sour cream sauce, store it in an airtight container in the refrigerator. It will keep fresh for up to 3 days.
• If you wish to freeze the cilantro sour cream sauce, pour it into a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 1 month.
• To reheat the crab cakes, preheat your oven to 375°F (190°C). Place the frozen crab cakes on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Thaw the cilantro sour cream sauce in the refrigerator overnight. Stir well before serving to restore its creamy consistency.
• Enjoy your reheated crab cakes with the freshly thawed cilantro sour cream sauce for a delightful meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the crab cakes on a baking sheet lined with parchment paper.
  3. Lightly brush the tops with a bit of olive oil to keep them moist.
  4. Bake for about 10-15 minutes, or until heated through and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the crab cakes in the skillet and cook for about 3-4 minutes per side, or until heated through and golden brown.

• Microwave Method:

  1. Place the crab cakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the crab cakes with olive oil.
  3. Place them in the air fryer basket in a single layer.
  4. Cook for about 5-7 minutes, or until heated through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the crab cakes on the toaster oven tray.
  3. Lightly brush with olive oil.
  4. Bake for about 10-12 minutes, or until heated through and crispy.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the crab cakes in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.

• Mixing bowl: To combine the crab meat, breadcrumbs, mayonnaise, dijon mustard, beaten egg, parsley, old bay seasoning, salt, and pepper.

• Skillet: To fry the crab cakes until they are golden brown.

• Spatula: To flip the crab cakes in the skillet.

• Measuring cups: To measure the breadcrumbs, mayonnaise, and sour cream.

• Measuring spoons: To measure the dijon mustard, old bay seasoning, chopped parsley, chopped cilantro, and lime juice.

• Small bowl: To mix the sour cream, cilantro, lime juice, and salt for the sauce.

• Whisk: To beat the egg before adding it to the crab mixture.

• Knife: To chop the fresh parsley and cilantro.

• Cutting board: To provide a surface for chopping the parsley and cilantro.

• Plate: To place the formed crab cakes before frying.

• Paper towels: To drain the excess oil from the fried crab cakes.

• Tongs: To handle the crab cakes while frying and transferring them to the plate.

Prepare ingredients ahead: Chop the cilantro and parsley in advance. Measure out the breadcrumbs, mayonnaise, and dijon mustard.

Use pre-picked crab meat: Purchase crab meat that has already been picked over for shells to save time.

Make the sauce first: Prepare the cilantro sour cream sauce before starting the crab cakes. This allows the flavors to meld.

Form patties uniformly: Use a measuring cup to ensure each crab cake is the same size for even cooking.

Preheat the skillet: Heat the olive oil while forming the patties to save time.