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Mini Crab Cakes Recipe | |
American Appetizer | |
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Ingredients:
2 tbsp. butter1/3 c. minced shallots 1/3 c. diced celery 2/3 c. diced red pepper 1/2 c. diced green pepper 1 tsp. paprika 12 oz. crabmeat, well drained (I use imitation) 2 tbsp. minced fresh parsley 1 tsp. minced fresh thyme 1/4 tsp. salt 1/4 tsp. pepper 1 1/2 c. fresh white bread crumbs 2 eggs, lightly beaten 1/4 c. vegetable oil DIPPING SAUCE: 1 c. sour cream 3 tbsp. dijon mustard 1 tsp. sugar 1 tbsp. white wine vinegar 1/4 tsp. salt 1/4 tsp. pepper
Directions:
Melt butter over medium heat in large skillet. Add shallots and cook until tender, about 3 minutes. Stir in celery, peppers, and paprika; cover and cook over low heat about 7 minutes. Cool. Flake crabmeat in a large bowl. Add the cooled vegetables, parsley, thyme, salt, and pepper. Toss lightly. Add bread crumbs and eggs; stir just until blended. Shape into 1 1/2 inch to 2 inch cakes; place on cookie sheet. Cover and refrigerate for 30 minutes. Heat oil in a large skillet. Add crab cakes in batches and saute until golden, about 3 minutes per side. Drain on paper towels. Whisk sour cream, mustard, sugar, vinegar, salt, and pepper in a bowl until smooth. Chill and serve with warm crab cakes.Makes about 3 dozen.
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