Louisiana Deviled Crab Cakes |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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From a magazine that says this about the recipe: These crab cakes are flavored with the holy trinity of Cajun cooking: onion, green bell pepper, and celery. Serve them with a hepling of coleslaw or a green salad. This makes a nice light main course, lunch or appetizer. Ingredients:
1/4 cup onion, finely chopped |
1/4 cup green bell pepper, finely chopped |
3 tablespoons celery, finely chopped |
3 tablespoons unsalted butter |
1 large egg |
1 tablespoon sour cream |
1/2 teaspoon dry mustard |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon cayenne |
1/8 teaspoon salt |
2 tablespoons scallions, thinly sliced |
16 saltines, finely ground |
1/2 lb lump crabmeat, jumbo, picked over |
1 tablespoon vegetable oil |
Directions:
1. Cook onion, bell pepper, and celery in 1 tablespoons butter in a 10 skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
2. Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs.
3. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
4. Dredge cakes in remaining saltine crumbs.
5. Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
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