Louisiana Deviled Crab Cakes

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These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a helping of coleslaw or a green salad

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 2 Servings


•1/4 cup finely chopped onion
•1/4 cup finely chopped green bell pepper
•3 tablespoons finely chopped celery
•3 tablespoons unsalted butter
•1 large egg
•1 tablespoon sour cream
•1/2 teaspoon dry mustard
•1/2 teaspoon Worcestershire sauce
•3/4 teaspoon cayenne
•3/4 teaspoon salt
•2 tablespoons thinly sliced scallion greens
•16 saltines, finely ground
•1/2 lb jumbo lump crabmeat, picked over
•1 tablespoon vegetable oil
•Accompaniments: tartar sauce and lemon wedges


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.


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