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Deviled Crab Cakes

Deviled Crab Cakes
These savory little cakes are an excellent appetizer, but could also be served on French bread for a po' boy sandwich.

Submitted by: Rick from milwaukee, wi


Featured in this Recipe


  • 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
  • 1/2 teaspoon worcestershire sauce
  • 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 and translucent. Remove from pan and cool to room temperature.

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.

Fry patties in vegetable oil until golden brown on each side.

Serve with tartar sauce or thousand island dressing and fresh lemon wedges.


Based on 1 reviews

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