2 tbsp. butter
1/3 c. minced shallots
1/3 c. diced celery
2/3 c. diced red pepper
1/2 c. diced green pepper
1 tsp. paprika
12 oz. crabmeat, well drained (I use imitation)
2 tbsp. minced fresh parsley
1 tsp. minced fresh thyme
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 c. fresh white bread crumbs
2 eggs, lightly beaten
1/4 c. vegetable oil

DIPPING SAUCE:

1 c. sour cream
3 tbsp. dijon mustard
1 tsp. sugar
1 tbsp. white wine vinegar
1/4 tsp. salt
1/4 tsp. pepper

Melt butter over medium heat in large skillet. Add shallots and cook until tender, about 3 minutes. Stir in celery, peppers, and paprika; cover and cook over low heat about 7 minutes. Cool. Flake crabmeat in a large bowl. Add the cooled vegetables, parsley, thyme, salt, and pepper. Toss lightly. Add bread crumbs and eggs; stir just until blended. Shape into 1 1/2 inch to 2 inch cakes; place on cookie sheet. Cover and refrigerate for 30 minutes. Heat oil in a large skillet. Add crab cakes in batches and saute until golden, about 3 minutes per side. Drain on paper towels. Whisk sour cream, mustard, sugar, vinegar, salt, and pepper in a bowl until smooth. Chill and serve with warm crab cakes. Yield: 3 dozen.