Crab Cakes with Sundried Tomato Sauce

[recipedirect]

• 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.​

 

[mollyanne]

Thank you, Liz...I LOVE crabmeat!

 

[Mimizkitchen]

These sound delish!!! One question tho why the baking soda??

 

[ChefJune]

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!

 

[mollyanne]

...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!

 

[BreezyCooking]

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.