How to make it

  • Cook onion & bell peppers in 1 tablespoon butter in a nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 4 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,
  • Form crab mixture into 4 cakes, (approx 2-3 inch diameter)
  • Refrigerate for at least 30 minutes or longer.
  • 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 only once, until golden brown on each side. (Approximately 4 minutes per side).
  • Serve with homemade tarter sauce and fresh lemon wedges.

Reviews & Comments 6

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  • doreenfish 6 years ago
    Looks so good!!A save for me ..thank u!!
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  • tmarie24 7 years ago
    sounds good! Plan on making this very soon! I love a good crab cake! Will return after I try this one!
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  • nativeprincess 7 years ago
    I'm going to try this very soon :) Thank you!
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  • valinkenmore 7 years ago
    Thanks for the great post!
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  • 22566 7 years ago
    When my first husband and I lived in Dover Delaware while in the Air Force,we went to a clam bake at Rehoboth Beach with some airman and officers from the base along with their families.That was a bitter sweet time... for Johnny was sent to Viet Nam after that...never did return the same.
    Nice crabcake recipe.
    Kind Regards
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  • elkabong 7 years ago
    They look and sound great! A High Five Kabong!
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