Ingredients

How to make it

  • Cook 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.

Reviews & Comments 8

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  • gapeach55 10 years ago
    These sound delish! Love a good crab cake. High 5!
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  • cajunspices66 10 years ago
    ADDED THIS TO MY LOUISIANA LADIES GROUP AND SENT THIS TO MY FRIENDS HERE IN THE BAYOU..
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  • cajunspices66 10 years ago
    THIS IS A GOOD RECIPE SISTA FRIEND.. BUT U GOT TO ADD THOSE GREEN ONIONS... LOL.. TRUST ME..
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  • lunchboxer 10 years ago
    'scuse me while i wipe my chin...mmmhmmmmm!!
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    " It was excellent "
    trigger ate it and said...
    Oh my dear friend you have posted my favorite style crab cake. This Louisiana Deviled Crab Cake recipe delivers the perfect balance of heat, colorful vegetables and moisture from the scrumptious crab!
    Flagged as beautiful too!
    High Five
    Michael
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    " It was excellent "
    theiris ate it and said...
    perfection! TQ, Mare
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    " It was excellent "
    tippystclair ate it and said...
    These are my favorite of all fish cakes in the world! I would give you a 10 if I could!
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  • bonjody 10 years ago
    Fantastic! Oh to have a 1/2 lb. of fresh jumbo crabmeat!! I can dream about that.
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