Ingredients
-
1/4
-
1/4
-
3
-
3
-
1
-
1
-
1/2
-
1/2
-
1/8
-
1/8
-
-
-
-
-
Directions
Louisiana Deviled Crab Cakes, 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., Great tasting crab cakes. Thanks for posting., This was my first attempt at crab cakes. We caught several blue crabs down here in the Florida bay, then boiled them and pick them. used the meat to make these cakes and they were absolutely delicious! I followed the recipe, except that I doubled it and used extra light olive oil to fry them in. I served them with the Cajun Remoulade sauce, #322382, as suggested by another viewer. Thanks so much. These will definitely be a new family favorite!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
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
Done
|
Gently Stir in Crabmeat, Then Form Into 4 Cakes 2 1/2 to 3 Inches in Diameter. |
|
4
Done
|
Dredge Cakes in Remaining Saltine Crumbs. |
|
5
Done
|
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. |
