Chili powder and cumin season these hot and crispy crab cakes. They're served with a fresh tomato and cilantro sauce.
Prepare Sweet Tomato Dressing.
In a medium mixing bowl, combine 2 cups of the bread crumbs, mayonnaise, red sweet pepper, green onion, cumin, chili powder, salt, garlic and black pepper. Gently stir in crabmeat and mix well.
Shape mixture into four 1/2-inch-thick patties. Coat the patties with the remaining 1/4 cup bread crumbs.
Heat the oil in a large skillet. Cook crab cakes over medium heat for 2 to 3 minutes on each side or until they're golden and heated through. If necessary, reduce heat to avoid overbrowning.
Remove crab cakes from skillet and drain on paper towels. Serve immediately with Sweet Tomato Dressing. Makes 4 servings.
In a small saucepan, combine tomatoes, water, and brown sugar. Bring mixture to boiling. Reduce heat. Simmer, uncovered, for 15 to 20 minutes or until mixture is reduced by half. Remove from heat; let cool. In a blender container or food processor bowl, combine tomato mixture, fresh cilantro and lemon juice. Cover and blend or process until combined. With blender or food processor running, slowly add salad oil in a thin, steady stream. Season to taste with salt and pepper. Makes 1 cup.