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|  | Crab Cakes w/Tomato Cream
2 tablespoons of unsalted butter or margarine
1/2 cup of finely chopped onion
1/2 cup of finely chopped celery
1/4 cup p of plain yogurt
1 teaspoon of baking soda
1 teaspoon of seafood seasoning
1 teaspoon of Dijon mustard
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1 tablespoon of finely chopped fresh parsley
1 pound of fresh lump crabmeat, drained
1 cup of round buttery cracker crumbs
Tomato cream
Melt the butter in a medium skillet over low heat; add onion and celery, and cook, stirring constantly, until tender. Transfer mixture to a large bowl; cool.
Stir in yogurt and next 7 ingredients into vegetable mixture.
Shape into 12 (2 1/2 inch) patties; coat each with cracker crumbs. Place on a lightly greased baking sheet.
Bake at 450ºF. for 10 minutes; turn and bake 10 additional minutes or until done. Serve with Tomato Cream. Yield: 6 servings
Tomato Cream
1/2 cup of chopped dried tomatoes
1 cup of boiling water
2 cups of half and half
1 shallot, finely chopped
1/4 teaspoon of salt
1/8 teaspoon of ground white pepper
Combine tomatoes and water in a saucepan, let stand 20 minutes. Bring tomato mixture to a boil over medium heat, boil 1 minute. Drain well.
Combine half and half and shallot in a heavy 2 quart saucepan; bring to a boil over medium heat,, stirring often. Boil until mixture is reduced to 1 cup, stirring often. Stir in tomatoes, salt and pepper, cook just until heated, and serve immediately. Yield: 1 1/3 cups |
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