Recipe

Mini Crab Cakes With Dijon Sauce Recipe


Mini Crab Cakes With Dijon Sauce Recipe
The dijon sauce makes these crab cakes a delightful treat. Serve as an appetizer or a light meal with a salad.

Polkaroo

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Ingredients
  • Crab Cakes:
  • 2 tbsp. butter
  • 1/3 cups minced shallots
  • 1/3 cups diced celery
  • 2/3 cups diced red pepper
  • ½ 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 ½ cups fresh white bread crumbs
  • 2 eggs lightly beaten
  • ¼ cups vegetable oil
  • Dijon Sauce:
  • 1 cup sour cream
  • 3 tbsp dijon mustard
  • 1 tsp sugar
  • 1 tbsp white wine vinegar
  • ¼ tsp salt
  • ¼ 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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Comments


Sounds delicious!!


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