Corn Crab Cakes with Cilantro Sauce

By lisalang

Ingredients

• Crab Cakes:
• 1 pound lump crabmeat
• cup minced onion
• 1 tsp. minced garlic
• 1 cup frozen corn, cooked
• cup finely diced yellow bell pepper cup finely diced celery 1 cup mayonnaise
• tsp, dry mustard
• 1 tsp. ground cumin
• tsp, ground coriander
• 1 % tsp, salt
• tsp. freshly ground pepper
• 1 egg, lightly beaten
• 134 cups saltine or water cracker crumbs
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. butter
• Sauce:
• 1 Tbsp. cumin seeds
• 13 '2 cups sour cream
• 3 Tbsp. chopped cilantro
• 2 Tbsp. chopped scallions 1 tsp. salt

Details

Servings 4

Preparation

Step 1

. To make crab cakes: Ina bowl, combine crab, onion, garlic, corn, bell pepper, and celery. In another bowl, mix mayonnaise, dry mustard, cumin, coriander, salt, pepper, egg, and %4 cup saltine crumbs. Add to crab mixture and stir just until combined. Form 8 patties; chill.
2. In a large saute pan, heat 1 Tbsp. olive oil and 1 Tbsp. butter over medium-high flame. Coat each patty with remaining crumbs and cook until golden brown on each side, about 3 minutes per side. Add
more butter and olive oil as needed.
3. To make sauce: In a pan over low heat, toast cumin seeds until golden and fragrant. Remove from heat. Cool and grind in a spice grinder, in a mortar, or under a heavy pan on counter. In a medium bowl, combine all ingredients.
4. Serve crab cakes immediately with sauce. Makes 4 servings.