Cornbread Crab Cakes

Ingredients

• 2 cups cornbread crumbs light
• 2 large eggs lightly beaten
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 cup parsley fresh chopped
• 1  garlic clove minced
• 0.5 cup green onions sliced
• 1 teaspoon hot sauce 
• 2 tablespoons pickled jalapeño pepper chopped
• 1 teaspoon lemon zest 
• 0.3 cup mayonnaise reduced-fat
• 8 oz cup heavy whipping cream sour reduced-fat
• 1 pound lump crab meat fresh
• 1 teaspoon old bay seasoning 
• 2 teaspoons olive oil 
• 0.7 cup bell pepper diced red finely

Equipment

• bowl
• frying pan
• baking sheet
• plastic wrap

Directions

1. Stir together first 3 ingredients. Cover and chill up to 3 days.
2. Saut bell pepper and onions in hot oil in a small nonstick skillet over medium-high heat 1 minute; add garlic, and saut 1 minute.
3. Remove from heat; cool 15 minutes.
4. Combine bell pepper mixture, mayonnaise, and next 5 ingredients in a large bowl. Fold in cornbread and crabmeat. Shape mixture into 16 (2 1/2-inch) cakes (about 1/4 cup each); place on a lightly greased baking sheet. Cover loosely with plastic wrap, and chill 1 hour.
5. Lightly coat cakes with cooking spray. Cook crab cakes, in batches, in a large nonstick skillet or griddle over medium heat 3 to 4 minutes on each side or until lightly browned.
6. Serve immediately with cilantro-jalapeo sour cream.