Louisiana Deviled Crab Cakes With Hot Peppered Sour Cream

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 cup corn kernels frozen thawed drained
• 5 servings cream sour hot
• 1 teaspoon dijon mustard 
• 1 cup breadcrumbs dry divided
• 2 large egg whites 
• 2 tablespoons parsley fresh finely chopped
• 1  garlic clove minced
• 0.3 cup spring onion finely chopped
• 0.3 teaspoon ground pepper red
• 2 tablespoons juice of lemon fresh
• 0.3 cup mayonnaise light
• 1 pound lump crab meat drained
• 0.5 cup bell pepper red finely chopped
• 0.3 teaspoon salt 
• 4 teaspoons vegetable oil divided

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Heat a 12-inch nonstick skillet over medium-high heat; coat with cooking spray.
2. Add red bell pepper and next 4 ingredients; cook 2 minutes.
3. Remove from heat; cool slightly.
4. Combine mayonnaise and next 6 ingredients in a medium bowl, stirring with a whisk. Stir in red bell pepper mixture. Fold in crab and 1/2 cup breadcrumbs. Divide mixture into 10 equal portions, shaping each into a 3/4-inch-thick patty. Dredge crab cakes in remaining 1/2 cup breadcrumbs.
5. Wipe pan with paper towels.
6. Heat 2 teaspoons oil in pan over medium heat.
7. Add 5 crab cakes; cook 3 minutes. Reduce heat to medium-low; coat tops of crab cakes with cooking spray. Turn crab cakes, and cook 3 minutes or until done. Keep warm. Wipe pan with paper towels. Repeat procedure with remaining oil and crab cakes.
8. Serve immediately with Hot Peppered Sour Cream.
9. Garnish with cilantro leaves, if desired.