Deviled crab cakes

4 Servings

Quantity Ingredient
1 pounds Backfin crabmeat
Butter
2 tablespoons Flour
½ cup Light cream
½ cup Soft fresh bread crumbs; (no crusts)
¼ cup Green pepper; minced
2 tablespoons Green onion; chopped
2 tablespoons Prepared mustard
1 teaspoon Worcestershire sauce
⅛ teaspoon Hot pepper sauce
½ teaspoon Salt
1 cup Fine dry bread crumbs
4 Ma, r 1998

Check crab for shells. Leave meat in large lumps. Melt 1 Tbsp. 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 Tbsps butter in a large heavy skillet, and saute cakes lightly, adding more butter as needed. Carefully remove from skillet with a broad spatula to individual hot plates. Makes 8 cakes (4 servings). Recipe from Gramma/Helen Jolly wwgq25d. Lynn Thomas' notes: Made this 3-28-97. Used finely chopped red and green peppers and sauted the peppers and onions before adding to the crab. A wonderful recipe that's easy to make and tastes delicious! Recipe by: Helen Jolly wwgq25d

Posted to TNT Recipes Digest by WWGQ25C@... (MRS LYNN P THOMAS) on

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