Deviled Crab Cakes

Submitted by The Kissing Cook

"These are just TREMENDOUS!"

 

• Ready In: 45mins
• Ingredients: 19
• Serves: 6

ingredients

• 1 tablespoon butter
• 2 teaspoons minced onions
• 1⁄4 garlic clove
• 1 tablespoon minced red pepper
• 1 tablespoon minced green pepper
• 4 teaspoons flour
• 1⁄3 cup cream
• 1 teaspoon dry mustard
• 2 teaspoons prepared brown mustard
• 2 teaspoons mixed chopped herbs, such as parsley & basil
• 1⁄4 teaspoon cayenne pepper
• 1 dash Tabasco sauce
• 1 egg yolk
• 10 ounces fresh crabmeat, picked over and drained
• 1 teaspoon lemon juice
• 1 1⁄4 cups fresh breadcrumbs
• salt & pepper
• 1 cup milk, beaten with
• 1 egg, for eggwash

directions

1. Melt butter in large heavy frying pan. Add onion, garlic, minced pepper and cook over low heat for 2 - 3 minutes. Add flour and stir until it is well incorporated. Continue to cook 2 - 3 minutes more but do not allow to brown. Gradually add cram and stir until thickened.
2. Add dry mustard, prepared mustard, herbs, cayenne and tabasco - mix well. Stir in egg yolk. Quickly add crab meat, lemon juice and 1/4 cup bread crumbs stirring until well blended. Remove from heat. Add salt & pepper to taste,.
3. Transfer mixture to bowl, cover and refrigerate at least 3 - 4 hours.
4. Heat oil to 375º
5. Shape chilled crab mixture into 6 oval cakes. Dip each crab cake into egg wash and then roll in remaining 1 cup fresh bread crumbs until completely covered.
6. Fry crab cakes till golden brown 2 - 3 minutes per side. Transfer to paper towels to drain - season lightly with salt and pepper.
7. Serve on warm plates with mustard sauce.