Louisiana Deviled Crab Cakes

A truly amazing tasting crab cake. Fresh vegetables seasoned perfectly and blended with the finest crab meat. Serve these crab cakes to a crowd that loves hot and spicy.

Ingredients -

1/4 cup finely chopped Onion
1/4 cup finely chopped Green Bell Pepper
3 tablespoons finely chopped Celery
3 tablespoons unsalted Butter
1 large Egg, beaten
1/2 teaspoon Dry Mustard
1 tablespoon Sour Cream
1/2 teaspoon Worcestershire Sauce
3/4 teaspoon Cayenne
3/4 teaspoon Salt
2 tablespoons thinly sliced Scallion Greens
16 Saltines, finely ground
1/2 pounds Jumbo Lump Crabmeat, picked over
1 tablespoon Vegetable Oil

Preparation:

1. Add tablespoon of butter to large saute pan and heat over low heat.

2. Saute onion, bell pepper, and celery until soft, about 10 minutes.

3. In a large bowl combine egg, mustard, sour cream, Worcestershire, cayenne, and salt.

4. Add green onions, onion mixture and ¼ cup crushed saltines.

5. Fold in crabmeat.

6. Form 4 equal size crab cakes.

7. Gently roll crab cakes in remaining cracker crumbs.

8. In large clean saute pan, add remaining butter, and heat over medium heat.

9. Add cakes, cook about 4 minutes, until golden brown, turn and cook the other side additional 4 minutes.

Variations and Recipe Ideas:

Serve plain, with spicy mango lime sauce, or with tartar sauce and lemon wedges.

Cooking Tip

Saltines

This recipe calls for saltines. You could substitute using your favorite brand of very dry cracker, japanese panko bread crumbs, dried bread crumbs or even fresh bread crumbs.

Cooking Tip

Spicy Mango Lime Sauce

Remove stems and seeds from 2 serrano chilies, and dice the chilies finely. Peel and remove flesh from 2 ripe mangoes. Place mangos, juice of 2 fresh limes, 1 teaspoon sugar, and a pinch of salt in a blender or food processor and puree. Fold in chilies.