Sunday, July 5, 2015


Note: This recipe was in an old TOH magazine and was submitted by a fellow Texan.

1/4 cup rice vinegar
2 tbsp creamy peanut butter
1 garlic clove, minced
1 tsp brown sugar
1 tsp olive oil
1/4 tsp ground mustard
Dash cayenne pepper

Whisk all ingredients together in a small bowl and set aside.

1 cup plain Greek yogurt
2/3 cup crushed saltines
1/4 cup finely chopped celery
1/4 cup finely chopped roasted sweet red pepper
1/4 cup minced fresh parsley
2 tbsp finely chopped onion
1 egg white, lightly beaten
1 tbsp fresh lemon juice
2 tsp prepared horseradish
1/2 tsp paprika
1/4 tsp salt
1 lb lump crabmeat, drained
1 tbsp olive oil

Mix the ingredients from the yogurt through the salt, in a large bowl until blended. Fold in the crabmeat and shape into a dozen 1/2-inch thick patties. Cover and refrigerate for 30 minutes.

Heat the tablespoon of olive oil in a large skillet over medium-high heat. Add the crab cakes in batches and cook 2 to 3 minutes per side until golden brown.

Serve the crab cakes with the sauce.

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