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Crab Cake

Russ Myers


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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20 Min
20 Min
Stove Top


1/4 c
finely chopped onion
1/4 c
finely chopped green bell pepper
3 Tbsp
finely chopped celery
3 Tbsp
unsalted butter
1 large
1 Tbsp
sour cream
1/2 tsp
dry mustard
1/2 tsp
worcestershire sauce
3/4 tsp
3/4 tsp
2 Tbsp
thinly sliced scallion greens
saltines, finely ground
1/2 lb
jumbo lump crabmeat, (picked over)
1 Tbsp
vegetable oil
top with tartar sauce and lemon wedges


1Cook 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.
2Whisk 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.
3Heat 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.

About Crab Cake

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy