Zesty Crab Cakes
A zesty treat that's a perfect companion to Coconut Shrimp Won Tons.
1 tablespoon butter
1 onion, finely chopped
2 stalks celery, finely chopped
1 1/2 cups crab meat, fresh or chopped imitaton
2 cups bread crumbs, plain, dry - divided use
1 (9.75-ounce) jar Crosse & Blackwell Shrimp Sauce - divided use
1/2 cup shredded Monterey Jack cheese
1/4 cup sour cream
2 large eggs, lightly beaten
1/4 cup vegetable oil
- Melt butter over medium-high heat in large skillet. Add onion and celery; cook, stirring frequently, for 3 to 5 minutes or until tender.
- Combine onion-celery mixture, crabmeat, 1 cup bread crumbs, 1/3 cup shrimp sauce, cheese, sour cream and eggs; mix well. Shape mixture into 2-inch-round patties. Coat crab cakes with remaining bread crumbs.
- Heat 2 tablespoons oil over medium-high heat in same skillet. Add half of crab ckes; cook on each side for 1 to 2 minutes or until golden brown. Drain on paper towels. Repeat with remaining crab cakes, adding oil as needed. Serve with remaining shrimp sauce.
Makes 60 appetizer crab cakes.
Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.