Deviled Crab Cakes

Submitted by ClareVH

"Adapted from Woman's Day Encyclopedia of Cookery (1979 edition)."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 lb lump crabmeat
• 4 -5 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1⁄2 cup light cream
• 1⁄2 cup soft fresh breadcrumb
• 1 egg, beaten
• 1⁄4 cup minced green bell pepper
• 2 tablespoons chopped green onions
• 2 tablespoons Dijon mustard (like Grey Poupon)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon TABASCO® brand Chipotle Pepper Sauce
• 1⁄2 teaspoon salt
• 1 cup panko breadcrumbs (Japanese bread crumbs)

directions

1. Leave crabmeat in large lumps.
2. Melt 1 tablespoon butter; stir in flour and gradually stir in cream.
3. Cook over low heat, stirring constantly, until smooth and thick; remove from heat.
4. Combine fresh bread crumbs, egg, green pepper, onion and seasonings; mix in the cream sauce.
5. Add the crabmeat and mix lightly; Divide into eighths.
6. Place Panko in a shallow pan and put 1/8 of the crab mixture on top of the crumbs; sprinkle dry crumbs on top and shape into a patty; repeat for the remaining crab mixture.
7. Heat 2 tablespoons butter in a large heavy skillet and saute crab cakes until lightly browned; add more butter as needed.
8. Remove carefully and serve warm.