Crab cakes are about as American as apple pie - and as regionally diverse as the country. Try this Tex-Mex twist on an American favorite.
In a medium bowl combine 2 cups of the bread crumbs, the mayonnaise, sweet pepper, green onion, cumin, chili powder, salt, garlic, and black pepper. Add crabmeat; mix well. Using moistened hands, shape crab mixture into twenty 1/2-inch-thick patties. Dip patties into the remaining bread crumbs; turn to coat.
In an extra-large skillet heat oil over medium heat. Add half of the crab cakes; cook 4 to 6 minutes or until golden brown and heated through, turning once. If cakes brown too quickly, reduce heat to medium-low. Keep warm in a 300°F oven while cooking the remaining crab cakes (add additional oil, if necessary). Serve crab cakes with Sweet Tomato Dressing.
n a small saucepan combine 3 medium tomatoes, peeled, seeded, and chopped (1 1/2 cups); 1 to 2 fresh serrano chile peppers, seeded and finely chopped; 1/3 cup water; and 1 teaspoon packed brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until mixture is reduced by half. Cool slightly. In a blender or food processor, combine tomato mixture, 1 tablespoon snipped fresh cilantro, and 1 tablespoon lemon juice. Cover and blend or process until combined. With blender or processor running, slowly add 1/4 cup salad oil in a thin, steady stream through the opening in lid or the feed tube. Season to taste with salt and freshly ground black pepper. Makes 1 cup.