"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Louisiana Deviled Crab Cakes Recipe

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This recipe for Louisiana Deviled Crab Cakes, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stella Baker
Added: Friday, October 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. finely chopped onion
1/4 c. finely chopped green bell pepper
3 tbsp. finely chopped celery
3tbsp. unsalted butter
1 large egg
1tbsp. sour cream
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/8 tsp. cayenne
1/8 tsp. salt
2 tbsp. thinly sliced scallion greens
16 saltines, finely ground
1/2 lb jumbo lump crab meat, picked over
1tbsp. vegetable oil

Directions:
Directions:
Cook onion, bell pepper, and celery and 1 tablespoon of butter in a nonstick skillit over moderately low hwat, stirring occasionally, until vegetables are softened (approx. 8 min).

Whisk together egg, Worcestershire, cayenne, and salt in a large bowl. Stir in scallion greens, sauteed vegetables, and 1/4 cup saltine crumbs. Gently stir in crab meat then form into cakes (2 1/2 to 3 inches in diameter). Dredge the cakes in remaining saltine crumbs.

Heat oil and remaining 2 tbsp of butter in clean skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown. ( 8-10 minutes)



Number Of Servings:
Number Of Servings:
Serves 2
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
We love this recipe. It is easy to make and tastes great. We adopted it from Gourmet Magazine.

Don't forget to add a side of fresh cole slaw as an accompaniment.

Enjoy!

 

 

 

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