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  • Mini Crab Cakes

    0 votes
    Mini Crab Cakes
    Servings: 6
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 2 tbsp. butter
    • 1/3 c. chopped shallots
    • 1/3 c. diced celery
    • 2/3 c. diced red pepper
    • 1/2 c. diced green pepper
    • 1 teaspoon paprika
    • 12 ounce. crabmeat, well liquid removed (I use imitation)
    • 2 tbsp. chopped fresh parsley
    • 1 teaspoon chopped fresh thyme
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 1/2 c. fresh white bread crumbs
    • 2 Large eggs, lightly beaten
    • 1/4 c. vegetable oil

    Directions

    1. Heat butter over medium heat in large skillet. Add in shallots and cook till tender, about 3 min. Stir in celery, peppers, and paprika; cover and cook over low heat about 7 min. Cold. Flake crabmeat in a large bowl. Add in the cooled vegetables, parsley, thyme, salt, and pepper. Toss lightly. Add in bread crumbs and Large eggs; stir just till blended. Shape into 1 1/2 inch to 2 inch cakes; place on cookie sheet. Cover and chill for 30 min. Heat oil in a large skillet. Add in crab cakes in batches and saute/fry till golden brown, about 3 min per side. Drain on paper towels. Whisk lowfat sour cream, mustard, sugar, vinegar, salt, and pepper in a bowl till smooth. Refrigerateand serve with hot crab cakes. Yield: 3 dozen.

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    Comments

    • Tim May
      Tim May
      Seems like a good recipe... until you get halfway done and realize that the line about whisking sour cream, mustard, sugar, vinegar, salt, and pepper... has no ingredients measurements...

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