Cooking With Butler-March of The Crab Cakes
January 3, 2010 · Print This Article
A Christmas tradition at our house is a dungenes crab feast. I always make sure I get more crab than I need so O can make crab cakes the next day. This recipe is made Louisiana style with creole seasoning and the “holy trinity”, which is onions, celery and bell peppers. So far it is the best tasting crab cakes I’ve ever had. It is better and much cheaper than you will get in even the finest restaurants. As a bonus, I show you a quick and easy caesar salad recipe. I’m getting hungry just writing this!
Note: I had 2 lbs of crab so I quadrupled this recipe on the episode
- 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
- 1 tablespoon sour cream
- 1/2 teaspoon yellow mustard
- 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 lb jumbo lump crabmeat, picked over
- 1 tablespoon vegetable oil
- Accompaniments: tartar sauce and lemon wedgesCook 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.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 saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.
Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.