Louisiana Deviled Crab Cakes

Name: Louisiana Deviled Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoons cayenne; 3 Tbsps finely chopped celery; 1 teaspoons dry mustard; 1 large egg; 59 milliliters finely chopped green bell pepper; 227 grams lump crabmeat, picked over; 59 milliliters finely chopped onion; 1 teaspoons salt; 16 saltines, finely ground; 2 Tbsps thinly sliced scallion greens; 1 Tbsp sour cream; 2 servings Accompaniments: tartar sauce and lemon wedges; 3 Tbsps unsalted butter; 1 Tbsp vegetable oil; 1 teaspoons Worcestershire sauce

Louisian Head to the store and pick up cayenne, scallion greens, jumbo lump crabmeat, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Bell Pepper

Vegetable

Butter

Celery

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Worcestershire Sauce

Sour Cream

Vegetable

Crabmeat

Green Onions

Ground Cayenne Pepper

Mustard

Salt

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Butter

Crab

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Frying Pan

Whisk

Bowl

Ingredients

Servings:

1teaspoons

cayenne 3Tbsps

finely chopped celery 1teaspoons

dry mustard 1large

egg 59milliliters

finely chopped green bell pepper 227grams

lump crabmeat, picked over 59milliliters

finely chopped onion 1teaspoons

salt 16

saltines, finely ground 2Tbsps

thinly sliced scallion greens 1Tbsp

sour cream 2servings

Accompaniments: tartar sauce and lemon wedges 3Tbsps

unsalted butter 1Tbsp

vegetable oil 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.