Prep 30 mins
Cook 10 mins
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.
- 1⁄4 cup onion, finely chopped
- 1⁄4 cup green bell pepper, finely chopped
- 3 tablespoons celery, finely chopped
- 3 tablespoons unsalted butter
- 1 large egg
- 1 tablespoon sour cream
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄8 teaspoon cayenne
- 1⁄8 teaspoon salt
- 2 tablespoons scallions, thinly sliced
- 16 saltines, finely ground
- 1⁄2 lb lump crabmeat, jumbo, picked over
- 1 tablespoon vegetable oil
- 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.
- 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.
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. I 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!
My first time making crab cakes and it was a success! BF and friends loved it! As other reviewers suggested, I added 1 tsp of Old Bay seasoning and used Panko flakes for the outside, while using water crackers in place of saltines. I added 1/4 tsp of salt to make up for the water crackers (thats all I had). We ate the crab cakes with the Cajun Remoulade sauce, #322382 recipe as another reviewer suggested. Great combo. Will definitely make again! Thanks!