- ½ cup finely chopped onion
- ½ cup finely chopped green bell pepper
- ⅜ cup finely chopped celery
- 2 tablespoons unsalted butter
- 2 large eggs
- 2 tablespoons sour cream
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoons cayenne
- 1 ½ teaspoons salt
- ¼ cup thinly sliced scallion greens
- 32 saltines, finely ground
- 1 lb. jumbo lump crabmeat, picked over
- ¼ cup butter
- 2 tablespoons vegetable oil
- Accompaniments: tartar sauce and lemon wedges
These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a helping of coleslaw or a green salad.
ingredients
directions
1. 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. |
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 (to each half-pound of crab) saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (for each half-pound of crab; cakes 2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs. |
3. Heat oil and remaining butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total. |
Notes
 Serve with tarter sauce & lemon wedges. |
Categories
American, Cajun, Fish and Seafood, Seafood
