Ingredients: |
Ingredients: 2 teaspoons vegetable oil plus 3 additional tablespoons
½ small onion, chopped fine
½ green bell pepper, seeded and chopped fine
1 rib celery, chopped fine
1 tablespoon garlic, minced
1 ½ pounds lump crabmeat, picked over for any shells
1 ¼ cups crushed saltine crackers
¼ cup mayonnaise
1 large egg
2 tablespoons heavy cream
1 tablespoon dry mustard
¼ teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
|
Directions: |
Directions:Heat 2 teaspoons oil in medium skillet over medium heat. Add onion, bell pepper, celery, and garlic and cook until soft, about 5 minutes. Transfer to plate and refrigerate 5 minutes.
Transfer vegetables to large bowl. Stir in crabmeat and 3/4 cup cracker crumbs, being careful not to break up large pieces of crab. Whisk mayonnaise, egg, heavy cream, mustard, cayenne, and Worcestershire together in small bowl. Using spatula, fold into crab mixture. Divide into 8 portions and shape each into 1 1/4-inch-thick cake. Transfer to plate, cover, and refrigerate until well chilled, at least 30 minutes or up to 1 day.
Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat until shimmering. Meanwhile, dredge crab cakes in remaining 1/2 cup cracker crumbs and press to adhere crumbs to cakes. Cook 4 crab cakes until well browned on both sides, about 5 minutes per side. Transfer to plate lined with paper towels and repeat with remaining crab cakes. Serve immediately. |
This recipe for Creole Crab Cakes is from