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Old 04-16-2010, 03:10 PM   #1
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Crab Cakes with Sundried Tomato Sauce

  • 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

Methods/steps
  • 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.

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Old 04-16-2010, 03:56 PM   #2
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Thank you, Liz...I LOVE crabmeat!
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Old 04-16-2010, 04:13 PM   #3
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These sound delish!!! One question tho why the baking soda??
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Old 04-16-2010, 04:51 PM   #4
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Interesting.

I like my crab cakes to be all crab. No onion, no celery, no nuthin' else except a dab of mayo to hold it together. and only jumbo lump crabmeat.

While I enjoy the flavor imparted by sundried tomatoes, for me it's too strong a flavor to accompany the delicate crab. I generally go with a remoulade. Maybe I'm too traditional? ...... nah!

Now you've made me hungry for crab cakes!
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Old 04-16-2010, 05:11 PM   #5
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...thank you, chefJune. I, too like mostly crabmeat but have always been a little confused as to which kind to get...Jumbo Lump it is!
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Old 04-16-2010, 05:36 PM   #6
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Actually, for crabcakes, you don't have to go for 100% "jumbo lump", which is very pricey - even if you pick your own like I do sometimes since we have some excellent sources for the "real thing" down here in Virginia. Especially if you're making crabcakes for a group. I've never had any complaints about the crabcakes made from any of the recipes I've used implementing half lump crabmeat & half "special" (which is claw & smaller pieces of white body meat). Very flavorful, & the smaller pieces actually act as a "binder".

Quality is the key - not the size of the crabmeat pieces. And Remoulade sauce is okay as an accompaniment, but if the crabmeat is high-quality, nothing else is needed but a squeeze or two of fresh lemon.

And Recipedirect - I'll definitely be giving your recipe a try. It sounds delicious.
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