Sunday, November 03, 2013

Family Circle: Mini Crab Cakes with Dijon Sauce

My mom has had a container of crab in her refrigerator for a while, and almost every time I call her, she asks what should be done with it.  Finally I told her that I would come over and make crab cakes (and eat them of course) since that seemed to be what she was implying.

These babies make for a pretty delicious dinner.  Unless you're my dad who hates crab.  Then you get a steak, and my mother claims part of it so that she can have surf and turf.  I can't wait to get married if this is how it works.

Mini Crab Cakes with Dijon Sauce
Crab cakes adapted from Family Circle magazine

1 (6- to 8-ounce) package fresh lump crabmeat
1 large egg, slightly beaten
6 tablespoons fine dry breadcrumbs
2 tablespoons finely chopped carrot
2 tablespoons finely chopped celery
1 tablespoon finely chopped green onion (green part only)
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
¾ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon bottled hot pepper sauce
2 tablespoons cooking oil
Dijon Sauce

In a medium mixing bowl, combine egg, 4 tablespoons of breadcrumbs, carrot, celery, onion, mayonnaise, Worcestershire sauce, dry mustard, salt, and hot pepper sauce.  Gently stir in crabmeat, just until combined.  With wet hands, gently shape mixture into small patties, a little over an inch in diameter.  Place remaining crumbs in a shallow dish and coat both sides of the patties with crumbs.

In a large skillet, heat oil over medium heat.  Add crab cakes.  Cook about 3 minutes on each side or until golden brown and heated through.  Serve immediately with lemon wedges and Dijon Sauce.

Makes 12 patties

Dijon Sauce
1 (8-ounce) container sour cream
3 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon granulated sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Whisk together all ingredients and serve with crab cakes.

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