Autumn Picnic: Main Courses: Crab Cakes with Dipping Sauces
Recipe created for you by Wild Thymes Farm

Autumn Picnic

Crab Cakes
Service 6-8

cup plus 2 tablespoons olive oil

6 tablespoons unsalted butter

1 cups finely diced celery

cup finely diced shallot or onion

cup finely diced yellow pepper

cup finely diced red pepper

cup finely chopped Italian parsley

teaspoon Worcestershire sauce

teaspoon Tabasco sauce

teaspoon kosher salt

teaspoon freshly ground black pepper

lb. lump crabmeat, drained and picked through to remove shells

cup dry breadcrumbs

cup mayonnaise

1 tablespoon mustard

2 large eggs, beaten

1 Jar Wild Thymes Indonesian Peanut Sesame or Thai Chili Roasted Garlic Dipping Sauce

Combine 2 tablespoons butter, 2 tablespoons olive oil, celery, shallots, peppers, parsley, Worcestershire, Tabasco, salt and pepper in a large skillet or saute pan over medium-low heat and cook until vegetables are soft (about 15 minutes or so). Remove from heat and cool to room temperature. In a large bowl, mix the crabmeat, breadcrumbs, mustard, mayonnaise and eggs. Add the cooked vegetable mixture and mix well. Cover and refrigerate for 30 minutes and then shape into crab cakes.

Heat remaining 4 tablespoons of unsalted butter and cup olive oil over medium heat in a skillet. Add crabcakes and fry until brown on each side (approximatey 5 minutes per side). Drain on paper towels. Serve with Wild Thymes Indonesian Peanut Sesame or Thai Chili Roasted Garlic Dipping Sauces. Serve over mixed greens or on a crusty roll as a sandwich. Great for vegetarians.