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.