Large deviled crab cake

Deviled Crab Cakes

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Deviled Crab Cakes 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 tablespoon King Creole seasoning
  • 1/4 teaspoon worcestershire powder
  • 1/2 teaspoon dry mustard
  • 2 tablespoons green onion, minced
  • 16 saltines, crushed
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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.


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1 Comment

Dwight W. Andrus, Jr.

I like your products