Deviled Crab Cakes Recipe

Submitted By: rick from milwaukee.

Blog/Website: Ian Kahn

  • 1/4 cup onion, minced
  • 1/4 cup bell pepper, minced
  • 3 tablespoons celery, minced
  • 3 tablespoons unsalted butter
  • 1 large egg
  • 1 tablespoon sour cream
  • 1/2 pound jumbo lump or backfin crab meat
  • 1 teaspoon salt
  • 1 tablespoon King Creole seasoning
  • 1/4 teaspoon worcestershire powder
  • 1/2 teaspoon dry mustard
  • 2 tablespoons green onion, minced
  • 16 saltines, crushed
Preparation Instructions

Melt the butter in a saute pan, saute the onion, bell pepper and celery until tender. In a large bowl, whisk together the egg, sour cream and spices. Stir in the crab meat, sauteed vegetables, green onion and 1/2 of the saltine crumbs. Mix thoroughly. Form into 2 inch patties and coat with the remaining saltine crumbs. Saute in vegetable oil until golden brown.

Quick Shopping List

King Creole Seasoning
In a glass jar
In a 1/2 cup shaker jar, net wt. 3 oz.
Yellow Mustard Powder, Regular
Very Fine Powder, in a glass jar
In a 1/2 cup shaker jar, net wt. 1.5 oz.

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