Louisiana Deviled Crab Cakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 (light main course) servings
- 1 large egg
- 1 tablespoon vegetable oil
- 3/4 teaspoon salt
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon dry mustard
- 3 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1 tablespoon sour cream
- 3/4 teaspoon cayenne
- 1/4 cup finely chopped green bell pepper
- Carbohydrate 22 g(7%)
- Cholesterol 252 mg(84%)
- Fat 31 g(48%)
- Fiber 2 g(7%)
- Protein 27 g(53%)
- Saturated Fat 14 g(68%)
- Sodium 930 mg(39%)
- Calories 477
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.
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.
