Louisiana Deviled Crab Cakes
Verified by stevemur
|0.25 cupOnion; finely chopped|
|0.25 cupgreen bell pepper; Finely chopped|
|3 tablespooncelery; Finely chopped|
|3 tablespoonunsalted butter|
|1 tablespoonsour cream|
|0.5 teaspoondry mustard|
|0.5 teaspoonWorcestershire sauce|
|2 tablespoonscallion greens; thinly sliced|
|16 saltines; finely ground|
|1 tablespoonVegetable oil|
Louisiana Deviled Crab Cakes Preparation
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.
Prepare the veges the day before if you can it cuts down on the time it takes overall.
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