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1
Heat butter over medium heat in large skillet.
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2
Add in shallots and cook till tender, about 3 min.
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3
Stir in celery, peppers, and paprika; cover and cook over low heat about 7 min.
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4
Cold.
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5
Flake crabmeat in a large bowl.
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6
Add in the cooled vegetables, parsley, thyme, salt, and pepper.
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7
Toss lightly.
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8
Add in bread crumbs and Large eggs; stir just till blended.
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9
Shape into 1 1/2 inch to 2 inch cakes; place on cookie sheet.
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10
Cover and chill for 30 min.
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11
Heat oil in a large skillet.
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12
Add in crab cakes in batches and saute/fry till golden brown, about 3 min per side.
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13
Drain on paper towels.
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14
Whisk lowfat sour cream, mustard, sugar, vinegar, salt, and pepper in a bowl till smooth.
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15
Refrigerateand serve with hot crab cakes.
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16
Yield: 3 dozen.
