Deviled Crab Cakes
|Backfin crabmeat||1 Pound|
|All purpose flour||2 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs) (Soft, Fresh)|
|Minced green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onion||2 Tablespoon|
|Prepared mustard||2 Tablespoon|
|Hot pepper sauce||1⁄8 Teaspoon|
|Dry bread crumbs||1 Cup (16 tbs)|
Check crab for shells.
Leave meat 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.
Repeat, making 8 cakes in all.
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.