Crab Cakes with Cilantro-Jalapeno Sour Cream

• 1/2 cups Light Sour Cream
• 2 Tablespoons Cilantro, Chopped
• 2 Tablespoons Pickled Jalapeno, Diced
• 1 pound Crab Meat (lump Or Claw)
• 1 cup Panko Breadcrumbs
• 2 Tablespoons Light Mayonnaise
• 2 teaspoons Worcestershire Suace
• 1 teaspoon Hot Sauce
• 2 Tablespoons Old Bay
• 1/2 Lemon, Juiced
• 1 Egg
• Olive Oil, For Cooking

1. First, combine your ingredients for your sauce.
2. Stir them all together and place in the refrigerator for at least 30 minutes.
3. In a large mixing bowl, combine all ingredients for your crab cakes.
4. Mix well to make sure all ingredients are fully incorporated (I like to do this with my hands).
5. Form crab mixture into patties.
6. Heat olive oil in a skillet over medium-high heat and place crab cakes in the pan.
7. Cook for about 4 minutes on each side or until golden brown.
8. Serve with a dollop (or two) of the sour cream mixture.

sour cream, cilantro, lump, breadcrumbs, light mayonnaise, worcestershire suace, hot sauce, bay, lemon, egg, olive oil

Taken from tastykitchen.com/recipes/main-courses/crab-cakes-with-cilantro-jalapeno-sour-cream/ (may not work)