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.

Reviews & Comments 1

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    " It was excellent "
    jett2whit ate it and said...
    sounds delicious!!
    Was this review helpful? Yes Flag

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