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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
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 914g | |
| Calories 1881 | |
| Calories from Fat 892 | 47% |
| Total Fat 100.8g | 126% |
| Saturated Fat 24.66g | 99% |
| Trans Fat 1.41g | |
| Cholesterol 781mg | 260% |
| Sodium 3241mg | 135% |
| Potassium 2312mg | 66% |
| Total Carbs 134.88g | 36% |
| Dietary Fiber 11.4g | 38% |
| Sugars 15.07g | 10% |
| Protein 107.29g | 172% |
Comments
April 11, 2010Seems 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...
