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.


  • ½ cup finely chopped onion
  • ½ cup finely chopped green bell pepper
  • 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


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.


Serve with tarter sauce & lemon wedges.


American, Cajun, Fish and Seafood, Seafood




4 servings




North American : United States : Southern : Creole