Louisiana Deviled Crab Cakes Recipe Epicuriouscom

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Cook scallion, bell pepper, and garlic in 2 tablespoons butter in a 1-quart heavy saucepan over moderate heat, stirring, 1 minute, then whisk in flour and cook roux, stirring constantly, 1 minute. Add cream and bring to a boil, whisking. Reduce heat and simmer, whisking, 2 minutes. (Mixture will be thick.) Remove from heat and whisk 1 minute, then whisk in yolk, basil, mustard, chile sauce, lemon juice, and salt and chill, uncovered, until cooled, about 15 minutes.
• While sauce is cooling, line a tray with wax paper and butter a shallow baking pan. Pulse bread, chives, parsley, and pepper in a food processor until finely chopped and transfer mixture to a plate.
• Stir crabmeat into sauce and form into 12 (3-inch) patties, arranging them on tray.
• Gently coat each crab cake with crumb mixture and place in baking pan. Drizzle with remaining melted butter and bake until golden and hot, 8 to 10 minutes.

Steps:

• Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
• Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
• Serve with:
• french fries and/or baby greens tossed with lemon vinaigrette.

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.

Steps:

• 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.
• 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.

Steps:

• For Sauce:
• Mix all ingredients in bowl. Cover and refrigerate until ready to use.
• For Cakes
• Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until lightly toasted, stirring occasionally, about 10 minutes. Cool.
• Mix crabmeat, bell pepper, mayonnaise, cilantro, lime juice and lemon peel in medium bowl. Mix in 1/2 cup toasted Masa Harina. Season to taste with salt. Shape crab mixture into twelve 2 1/2-inch-diameter patties, using scant 1/3 cup mixture for each. Place remaining Masa Harina in shallow dish. Add crab cakes 1 at a time, turning to coat. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with sauce.

Steps:

• In a large bowl whisk together the egg, the mayonnaise, the mustard, the pimiento, the parsley, the Old Bay Seasoning, the Worcestershire sauce, the Tabasco, the pepper, and the salt, add the crab meat and 1/4 cup of the Saltines, and toss the mixture gently. Spread the remaining 1/2 cup Saltines on a plate, form the crab mixture with a 1/3-cup measure gently into eight 3/4-inch-thick patties, and coat the top and bottoms of each patty carefully with the Saltines, transferring the crab cakes as they are formed to a sheet of wax paper. In a large skillet heat the oil and the butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, in batches if necessary, for 1 to 2 minutes on each side, or until they are golden, transferring them as they are cooked to a heated platter. Serve the crab cakes with the lemon wedges.

Steps:

• Preheat the oven to 400°F.
• Coat a large baking sheet with nonstick cooking spray.
• Heat the oil in a large skillet over high heat.
• Add the green pepper, onion, and celery, and sauté until tender.
• In a medium bowl, combine with the remaining ingredients; mix well, then form into 16 patties and place on the baking sheet.
• Bake for 18 to 20 minutes, or until golden.
• Serve warm.

Steps:

• Preheat oven to 350°F.
• Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes. Remove from heat and cool.
• Gently toss crab with lemon juice.
• Coarsely crush saltines with your hands in a large bowl. Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab.
• Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes.
• We use Outerbridge's brand, from Bermuda. Available at specialty foods shops and from 441-296-4451 or outerbridge.com.
• ** Available at Bridge Kitchenware (800-274-3435).

Steps:

• Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
• Assemble burgers with buns and accompaniments.