Crab cakes get a Mexican-inspired treatment when the traditional crab and bread crumbs are combined with black beans and topped with lime-flavored sour cream cream. Serve as an appetizer or a light meal.
Tips: Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
To make ahead: Prepare as directed above through Step 1. Place crab cakes in a single layer in an airtight container and chill in the refrigerator for up to 24 hours. Prepare Lime-Onion Cream as directed, cover and chill up to 24 hours. To serve, cook crab cakes as directed in Step 2.