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.
- Let 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 sauté 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.
- Yield: 3 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.02 Kcal (858 kJ) | ||
| Calories from fat | 126.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.01g | 22% | |
|---|---|---|---|
| Cholesterol | 52.1mg | 17% | |
| Sodium | 260.36mg | 11% | |
| Potassium | 164.48mg | 3% | |
| Total Carbs | 8.95g | 3% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 11.25g | 22% | |
| Vitamin C | 23mg | 38% | |
| Iron | 0.8mg | 4% | |
| Calcium | 72.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 160.97 Kcal (674 kJ) | ||
| Calories from fat | 98.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11g | 22% | |
|---|---|---|---|
| Cholesterol | 40.91mg | 17% | |
| Sodium | 204.42mg | 11% | |
| Potassium | 129.14mg | 3% | |
| Total Carbs | 7.02g | 3% | |
| Sugars | 1.48g | 8% | |
| Dietary Fiber | 0.92g | 5% | |
| Protein | 8.83g | 22% | |
| Vitamin C | 18.1mg | 38% | |
| Iron | 0.6mg | 4% | |
| Calcium | 57.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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