Crab Cakes With Tomato Cream

Crab Cakes With Tomato Cream

Ingredients:

2       - tablespoons unsalted butter or margarine
1/2    - cup finely chopped onion
1/2    - cup finely chopped celery
1/4    - cup plain yogurt
1       - teaspoon baking soda
1       - teaspoon seafood seasoning
1       - teaspoon Dijon mustard
1/4    - teaspoons salt
1/4    - teaspoons freshly ground black pepper
1       - tablespoon finely chopped fresh parsley
1       - pound fresh lump crabmeat, drained
1       - cup round buttery cracker crumbs
         - tomato cream


Procedure:

Step 1
- Melt 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

Step 2
- Stir yogurt and next 7 ingredients into vegetable mixture

Step 3
- Shape into 12 (2 1/2-inch) patties, coat each with cracker crumbs. Place on a lightly greased baking sheet

Step 4
- Bake at 450 degrees for 10 minutes, turn and bake 10 additional minutes or until done. Serve with Tomato Cream

Yield: 6 servings

Tomato Cream

Ingredients:

1/2    - cup chopped dried tomatoes
1       - cup boiling water
2       - cups half-and-half
1       - shallot, finely chopped
1/4    - teaspoons salt
1/8    - teaspoon ground white pepper


Procedure:

Step 1
- 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

Step 2
- 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

Recipe By: Brenda H. Rohe
From: Charlotte, North Carolina
Book: Southern Living
Page: 13