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- 2 Tablespoons butter
- 1/4 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/4 cup plain yogurt
- 1 teaspoon baking soda
- 1 teaspoon seafood seasoning (such as Old Bay)
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 Tablespoon parsley, finely chopped
- 1 pound fresh crabmeat, drained
- 1 cup buttery cracker crumbs
Sauce:
- 1/2 cup chopped dried tomatoes
- 1 cup boiling water
- 2 cups half and half
- salt and pepper to taste
- Preheat oven to 450 degrees.
- Soak the tomatoes in the boiling water in a saucepan for 20 minutes. Bring tomato and water to a boil over medium heat; boil 1 minute. Drain well. Set aside
- Melt butter in a medium skillet over low heat. Add onion and celery and cook until tender. Transfer to a large bowl. Stir in yogurt, baking soda,seafood seasoning, mustard,salt, pepper, parsley and crab meat.
- Shape into 12 patties. Coat each patty with cracker crumbs. Bake on a lightly greased baking sheet for 10 minutes. Turn and cook an additional 10 minutes or until done.
- **While crab cakes are cooking finish up the sauce.
- Combine halt and half and the shallot in a heavy saucepan. Bring to a boil over medium heat stirring constantly. Boil until mixture is reduced to one cup. Stir in tomatoes salt and pepper. Cook until tomatoes are heated.
- Serve sauce over crab cakes or on the side.