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Chesapeake Deviled Crab Cakes

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  Crabmeat 1 Pound (Backfin)
  Butter 1 Tablespoon
  All purpose flour 2 Tablespoon
  Light cream 1⁄2 Cup (8 tbs)
  Soft fresh bread crumbs 1⁄2 Cup (8 tbs) (No Crusts)
  Minced green pepper 1⁄4 Cup (4 tbs)
  Chopped green onion 2 Tablespoon
  Prepared mustard 2 Tablespoon
  Worcestershire 1 Teaspoon
  Hot pepper sauce 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Fine dry bread crumbs 1 Cup (16 tbs)

Leave crabmeat in large lumps.
Melt 1 tablespoon butter.
Stir in flour.
Gradually stir in cream.
Cook over low heat, stirring constantly, until smooth and thick.
Remove from heat.
Add soft bread crumbs, green pepper, onion, and seasonings.
Add crabmeat and mix lightly.
Place dry bread crumbs in a shallow dish.
Put a large spoonful of crab mixture on the crumbs, sprinkle dry crumbs on top, and shape into a cake.
Do not pack.
Heat 2 tablespoons butter in a large heavy skillet and saute cakes lightly, adding more butter as needed.
Carefully remove from skillet with broad spatula to individual hot plates.

Recipe Summary

Main Dish

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