Mini Crab Cakes Recipe

• 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

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

butter, shallots, celery, red pepper, green pepper, paprika, crabmeat, parsley, thyme, salt, pepper, fresh white bread crumbs, eggs, vegetable oil

Taken from cookeatshare.com/recipes/mini-crab-cakes-1862 (may not work)