Mini Crab Cakes with Dijon Sauce
From polkaroo 15 years agoIngredients
- crab Cakes: shopping list
- 2 tbsp. butter shopping list
- 1/3 cups minced shallots shopping list
- 1/3 cups diced celery shopping list
- 2/3 cups diced red pepper shopping list
- ½ cups diced green pepper shopping list
- 1 tsp paprika shopping list
- 12 oz crabmeat, well drained (imitation will work too) shopping list
- 2 tbsp minced fresh parsley shopping list
- 1 tsp minced fresh thyme shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp pepper shopping list
- 1 ½ cups fresh white bread crumbs shopping list
- 2 eggs lightly beaten shopping list
- ¼ cups vegetable oil shopping list
- Dijon Sauce: shopping list
- 1 cup sour cream shopping list
- 3 tbsp Dijon mustard shopping list
- 1 tsp sugar shopping list
- 1 tbsp white wine vinegar shopping list
- ¼ tsp salt shopping list
- ¼ tsp pepper shopping list
How to make it
- • 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.
People Who Like This Dish 3
- notyourmomma South St. Petersburg, FL
- auntybea Vernon, Canada
- jenniferbyrdez Kenner, LA
- jett2whit Union City, GA
- irishiz Annapolis, MD
- cookiewoman Convoy, OH
- polkaroo Ottawa, CA
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The Rating
Reviewed by 4 people-
sounds delicious!!
jett2whit in Union City loved it
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