Shelly's Recipe

MINI CRAB CAKES AND DIJON SAUCE

Category: Fish and Seafood

2 tbsp butter
1 small onion, minced
3 celery ribs, diced
1 tsp paprika
1 lb lump crabmeat, drained
2 tbsp minced parsley
1 tsp minced fresh thyme
1/4 tsp salt and pepper
1 1/2 cups soft breadcrumbs
2 eggs, lightly beaten
1/4 cup vegetable oil

Dijon sauce
1 (8 oz) container sour cream
3 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper

Dijon Sauce: Whisk together ingredients and chill while until crab cakes are done.

Crab cakes: Melt butter in a skillet; add onion and saute for 3 minutes. Stir in celery and paprika. Cover and cook over low heat for 5 minutes, and cool.

Stir together crabmeat, onion mixture and next 6 ingredients. Shape mixture into 25 patties and place on a baking sheet and chill for 30 minutes. Cook in batches in hot oil in a large skillet over medium-high heat for 3 minutes on each side or until golden brown; drain on paper towels. Serve with Dijon Sauce.