Mini Crab Cakes With Dijon Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 9 |
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The dijon sauce makes these crab cakes a delightful treat. Serve as an appetizer or a light meal with a salad. Ingredients:
crab cakes |
2 tbsp. butter |
1/3 cups minced shallots |
1/3 cups diced celery |
2/3 cups diced red pepper |
1/2 cups diced green pepper |
1 tsp paprika |
12 oz crabmeat, well drained (imitation will work too) |
2 tbsp minced fresh parsley |
1 tsp minced fresh thyme |
1/4 tsp salt |
1/4 tsp pepper |
1 1/2 cups fresh white bread crumbs |
2 eggs lightly beaten |
1/4 cups vegetable oil |
dijon sauce |
1 cup sour cream |
3 tbsp dijon mustard |
1 tsp sugar |
1 tbsp white wine vinegar |
1/4 tsp salt |
1/4 tsp pepper |
Directions:
1. • Melt butter over medium heat in large skillet. Add shallots and cook until tender,
2. about 3 minutes.
3. • Stir in celery, peppers, and paprika; cover and cook over low heat about 7 minutes.
4. Let cool.
5. • Flake crabmeat in a large bowl. Add the cooled vegetables, parsley, thyme, salt, and
6. pepper. Toss lightly. Add bread crumbs and eggs; stir just until blended.
7. • Shape into 1 1/2 inch to 2 inch cakes; place on cookie sheet. Cover and refrigerate
8. for 30 minutes.
9. • Heat oil in a large skillet. Add crab cakes in batches and sauté until golden, about 3
10. minutes per side. Drain on paper towels.
11. • Whisk sour cream, mustard, sugar, vinegar, salt, and pepper in a bowl until smooth.
12. Chill and serve with warm crab cakes.
13. Yield: 3 dozen.
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