Ingredients= 20-24 mini crab cakes or 6 crab cakes
- 1/2 pound lump crab meat, drained and picked to remove any shells
- 1/2 cup saltine crackers, crushed ( about 12-14)
- 1 extra large egg beaten
- 2 shallots finely chopped or small red onion
- 1/2 cup finely chopped celery
- 1 carrot finely chopped
- 1/4 cup minced fresh flat-leaf parsley
- 1/2 cup good mayonnaise
- 2 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire
- few drops Tabasco
- 1 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- for a bit more zest add a dash of good horseradish
- 2 tablespoon Olive oil, plus extra (about 1/4 cup) for frying
- 2 tablespoon butter, plus extra( about 4 T) for frying
Sauce optional
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 cup drained capers, coarsely chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
Directions
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, carrots, parsley, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. Once cool toss in the saltines, mayonnaise, mustard, and eggs. In a large bowl, break the lump crab meat into small pieces. Add the cooked mixture and mix well. Cover and chill in the refrigerator for at least 1 hour. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 3 to 5 minutes on each side, until browned. Remove and place on paper towels to drain . Can be made earlier in the day and reheated.
serve with a rich body Chardonnay
Restyleology 