DEVILED CRAB CAKE RECIPES

Name: Deviled Crab Cakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 3-4 serving(s)
Ingredients: 1/2 cup butter; 1 cup celery, diced small; 1 small onion, peeled, and diced small; 1 small green pepper, diced small; 1 tablespoon yellow mustard; 1 tablespoon Worcestershire sauce; 1/2 cup parsley, chopped fine; 1 lb lump crabmeat; 2 eggs, well beaten; 2 hard-boiled eggs, diced small; 2 cups breadcrumbs

DEVILED CRAB CAKES RECIPE - FOOD.COM

Deviled Crab Cakes Recipe - Food.com image

Make and share this Deviled Crab Cakes recipe from Food.com.

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter
1 cup celery, diced small
1 small onion, peeled, and diced small
1 small green pepper, diced small
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 cup parsley, chopped fine
1 lb lump crabmeat
2 eggs, well beaten
2 hard-boiled eggs, diced small
2 cups breadcrumbs

Steps:

Melt butter in a med-sized saucepan.
Sauté celery, onion, and green pepper, until tender.
Add mustard and Worcestershire sauce.
Move mixture to a lg. mixing bowl, and add parsley, crabmeat, and 2 well-beaten eggs. Mix well with hands.
Fold in diced hard-boiled eggs and 1 cup breadcrumbs.
Mold with medium ice cream scoop into crab cakes.
Sprinkle with remaining breadcrumbs.
Broil to cook 30 minutes.
•To prepare these deep-fried:
Beat 2 eggs with 1/2 cup milk.
Roll each crab cake in this mixture, then roll in dish of 1 cup of breadcrumbs.
Deep fry at 375°F, until golden brown.

Nutrition Facts : Calories 850.4, FatContent 43.5, SaturatedFatContent 22.7, CholesterolContent 478.4, SodiumContent 1511.9, CarbohydrateContent 60.3, FiberContent 4.9, SugarContent 8, ProteinContent 53

LOUISIANA DEVILED CRAB CAKES RECIPE - SOUTHERN.FOOD.COM

Louisiana Deviled Crab Cakes Recipe - Southern.Food.com image

From a magazine that says this about the recipe: "These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a hepling of coleslaw or a green salad." This makes a nice light main course, lunch or appetizer.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
3 tablespoons celery, finely chopped
3 tablespoons unsalted butter
1 large egg
1 tablespoon sour cream
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne
1/8 teaspoon salt
2 tablespoons scallions, thinly sliced
16 saltines, finely ground
1/2 lb lump crabmeat, jumbo, picked over
1 tablespoon vegetable oil

Steps:

Cook onion, bell pepper, and celery in 1 tablespoons butter in a 10" skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
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.
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.

Nutrition Facts : Calories 505.2, FatContent 31.4, SaturatedFatContent 14, CholesterolContent 228, SodiumContent 909.3, CarbohydrateContent 23.3, FiberContent 1.8, SugarContent 2.7, ProteinContent 31.7

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