Louisiana Deviled Crab Cakes

Submitted by Oolala

"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."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 2

ingredients

• 59.14 ml onion, finely chopped
• 59.14 ml green bell pepper, finely chopped
• 44.37 ml celery, finely chopped
• 44.37 ml unsalted butter
• 1 large egg
• 14.79 ml sour cream
• 2.46 ml dry mustard
• 2.46 ml Worcestershire sauce
• 0.61 ml cayenne
• 0.61 ml salt
• 29.58 ml scallions, thinly sliced
• 16 saltines, finely ground
• 226.79 g lump crabmeat, jumbo, picked over
• 14.79 ml vegetable oil

directions

1. 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. 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. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
4. Dredge cakes in remaining saltine crumbs.
5. 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.

Reviews

[gwynn]

Great tasting crab cakes. Thanks for posting.

 

[chefbeebo]

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!

 

[Kit Chen]

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!

 

[Chef Charlie Brown]

I'm from the Mississippi Gulf Coast. Grew up eating cajun food. I doubled this recipe which yielded quite a few cakes. I thought the cakes were alittle bland but then my expectations may have been a little too high. I'll definately try this recipe again in the future along with lot more seasonings & spice. Thanks for sharing a great recipe with all on Recipezaar. Smiles!

 

[YaYa1689]

WOW! DH said these were as good as our favorite restaurants crab cakes! I prepared the recipe as stated with the exception of no bell pepper (I didn't have any), I used real mayo instead (no sour cream in the house) and panko bread crumbs inside and to coat the cakes. I just had to add 1/2 teaspoon Old Bay. Cuz I love it! This is my only crabcake recipe from now on! I forgot to take a picture but will do that next time! I may try some chipotle tabasco in the recipe too. Thank you Oolala! YUMMY! YaYa OK, it is now May 26, 2009 and I cooked these wonderful crabcakes for dinner last night. We still love them and will stick with this recipe. I remembered to snap a picture. They really taste better than my photograph. : )