Crab Cakes in Creole Sauce

Ingredients

• 1 lb fresh lump crabmeat, drain and break into small pieces
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 cup canned or frozen whole kernel corn, drained
• 2 egg whites
• 1 1/2 cups dry bread crumbs
• 6 tbsp vegetable oil
• 1 small onion chopped
• 1/2 jalapeno seeded and chopped finely
• 14 1/2 oz can diced tomatoes
• 2 tbsp tomato paste
• 1/4 tsp cayenne pepper

Directions

For crab cakes: In a mixing bowl, combine crabmeat, bell pepper, garlic, corn, and egg whites. Sprinkle half the breadcrumbs over cutting board. Divide crab into 12 portions. Working on cutting board press crab into patties about 1 inch in diameter. Sprinkle with bread crumbs and press until they hold shape.

In a large pan, heat 2 to 3 tbsp of oil over medium high heat. Saute about 2 minutes on each side or until golden and crispy. Drain on paper towels. Add more oil and more crab cakes and continue cooking until all are done.

For Sauce: Combine diced tomatoes, tomato paste, jalapeno, onion, and cayenne pepper to a food processor or just heat through and keep warm until ready to serve. This sauce can be pureed or heated and served as a salsa type of sauce.

Source: KNOE TV – Monroe, La