Mini Crab Cakes with Lemon Sauce

 

These are crispy delights!  Who doesn't love a crab cake?  This is one recipe you'll make again and again.

2 Tbsp butter

1 small onion, finely chopped

1 stalk celery, finely chopped

1/4 cup mayonnaise

1 Tbsp sour cream

2 tsp grainy Dijon mustard

1/2 tsp lemon zest

1/4 tsp salt

1/8 tsp cayenne pepper

1 lb lump crabmeat, picked over

1 cup fresh breadcrumbs (about 2 slices of bread)

Lemon Sauce

1/4 cup mayonnaise

1/4 cup sour cream

1 tsp lemon zest

1 Tbsp fresh lemon juice

Pinch of salt

Pinch of cayenne pepper

In a 10" skillet, melt butter over medium heat.  Add onion and celery.  Cook until vegetables are tender, about 10 minutes, stirring frequently.  Let cool.

In a large bowl, stir mayonnaise, sour cream, mustard, lemon zest, salt, and cayenne until blended; stir in breadcrumbs just until mixed.  Cover and refrigerate 30 minutes or up to 4 hours. 

Meanwhile, prepare lemon sauce.  In a small bowl, stir together mayonnaise, sour cream, lemon zest, and juice, salt and cayenne until blended.  Makes about 1/2 cup.  Cover and refrigerate until ready to serve. 

Preheat oven to 400 degrees.  Lightly grease 2 cookie sheets.  Drop level tablespoons of chilled crab mixture, pressing lightly onto prepared cookie sheets.  Bake until golden brown, about 15 minutes.  

Top each crab cake with about 1/2 tsp lemon sauce.  Serve hot.