9
Submitted by Oolala
"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."
photo by YaYa1689 
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
2
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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
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directions
- 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.
Questions & Replies
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Reviews
-
Great tasting crab cakes. Thanks for posting.
gwynn
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This was my first attempt at crab cakes. We caught several blue crabs down here in the Florida bay, then boiled them and pick them. I used the meat to make these cakes and they were absolutely delicious! I followed the recipe, except that I doubled it and used extra light olive oil to fry them in. I served them with the Cajun Remoulade sauce, #322382, as suggested by another viewer. Thanks so much. These will definitely be a new family favorite!
chefbeebo
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My first time making crab cakes and it was a success! BF and friends loved it! As other reviewers suggested, I added 1 tsp of Old Bay seasoning and used Panko flakes for the outside, while using water crackers in place of saltines. I added 1/4 tsp of salt to make up for the water crackers (thats all I had). We ate the crab cakes with the Cajun Remoulade sauce, #322382 recipe as another reviewer suggested. Great combo. Will definitely make again! Thanks!
Kit Chen
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I'm from the Mississippi Gulf Coast. Grew up eating cajun food. I doubled this recipe which yielded quite a few cakes. I thought the cakes were alittle bland but then my expectations may have been a little too high. I'll definately try this recipe again in the future along with lot more seasonings & spice. Thanks for sharing a great recipe with all on Recipezaar. Smiles!
Chef Charlie Brown
See AlsoMint White Hot Chocolate Recipe -
WOW! DH said these were as good as our favorite restaurants crab cakes! I prepared the recipe as stated with the exception of no bell pepper (I didn't have any), I used real mayo instead (no sour cream in the house) and panko bread crumbs inside and to coat the cakes. I just had to add 1/2 teaspoon Old Bay. Cuz I love it! This is my only crabcake recipe from now on! I forgot to take a picture but will do that next time! I may try some chipotle tabasco in the recipe too. Thank you Oolala! YUMMY! YaYaOK, it is now May 26, 2009 and I cooked these wonderful crabcakes for dinner last night.We still love them and will stick with this recipe. I remembered to snap a picture.They really taste better than my photograph. : )
YaYa1689
see 4 more reviews
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Tweaks
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My first time making crab cakes and it was a success! BF and friends loved it! As other reviewers suggested, I added 1 tsp of Old Bay seasoning and used Panko flakes for the outside, while using water crackers in place of saltines. I added 1/4 tsp of salt to make up for the water crackers (thats all I had). We ate the crab cakes with the Cajun Remoulade sauce, #322382 recipe as another reviewer suggested. Great combo. Will definitely make again! Thanks!
Kit Chen
RECIPE SUBMITTED BY
Oolala
- 70 Followers
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- 26 Tweaks
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
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