crab cake

Name: Crab Cake
Prep time: 20 min
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1/4 cup(s) finely chopped onion; 1/4 cup(s) finely chopped green bell pepper; 3 tablespoon(s) finely chopped celery; 3 tablespoon(s) unsalted butter; 1 large egg; 1 tablespoon(s) sour cream; 1/2 teaspoon(s) dry mustard; 1/2 teaspoon(s) worcestershire sauce; 3/4 teaspoon(s) cayenne; 3/4 teaspoon(s) salt; 2 tablespoon(s) thinly sliced scallion greens; 16 - saltines, finely ground; 1/2 pound(s) jumbo lump crabmeat, (picked over); 1 tablespoon(s) vegetable oil; - top with tartar sauce and lemon wedges

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Crab cake is a popular American dish that can be served as an appetizer or as a main dish. Usually crab cakes are accompanied with some crab cake sauce but they can also be served alone. Crab eating in America goes back to the early 1600's and reflects highly regional taste. Because of the labor intensive effort of harvesting crabs, in colonial times the meat was used in small amounts in chops, soups, stews, sauce. Crabs in greater variety than on any other continent were found by settlers on both coasts of North America.

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(1 rating)

yield 2 serving(s)

prep time 20 Min

cook time 20 Min

method Stove Top

Ingredients For crab cake

1/4 c

finely chopped onion
1/4 c

finely chopped green bell pepper
3 Tbsp

finely chopped celery
3 Tbsp

unsalted butter
1 lg

egg
1 Tbsp

sour cream
1/2 tsp

dry mustard
1/2 tsp

worcestershire sauce
3/4 tsp

cayenne
3/4 tsp

salt
2 Tbsp

thinly sliced scallion greens
16

saltines, finely ground
1/2 lb

jumbo lump crabmeat, (picked over)
1 Tbsp

vegetable oil
top with tartar sauce and lemon wedges

How To Make crab cake

1
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.

2
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.
3
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. Makes 2 (light main course) servings.
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