Deviled Crab Cakes
Region/Country: U.S.
Deviled Crab Cakes
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
3 tablespoons finely chopped celery
3 tablespoons unsalted butter
1 large egg
1 tablespoon sour cream
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3/4 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons thinly sliced scallion greens
16 saltines, finely ground
1/2 lb jumbo lump crabmeat, picked over
1 tablespoon vegetable oil
Accompaniments: tartar sauce and lemon wedges
Directions:
Cook onion, bell pepper, and celery in 1 tablespoon butter in a
10-inch nonstick skillet over moderately low heat, stirring
occasionally, until vegetables are softened, about 8 minutes.
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. Gently stir in crabmeat,
then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge
cakes in remaining saltine crumbs.
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.
