Captain Buddy's Deviled Crab Cakes

This recipe was in the Bon Voyage section of a September 1981 issue of Bon Appetit. It was contributed by Buddy's Seafood Restaurant in Charleston, North Carolina. For a traditional low country feast, serve with hush puppies and crisp,creamy coleslaw.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup unsalted butter (1 stick)
• 1  cup  finely chopped celery
• 1  cup  finely chopped green pepper
• 1⁄2 cup  finely chopped onion
• 2  lbs fresh crabmeat, picked over for shells and flaked
• 4  hard-boiled eggs, finely chopped
• 1  cup mayonnaise
• 3⁄4 cup  crushed  soda cracker (saltines)
• 2  tablespoons  minced fresh parsley
•  salt & freshly ground black pepper
•  hot pepper sauce
• 3 -4  tablespoons milk (optional)

Directions

1. Preheat oven to 350 degrees.
2. Melt butter in large skillet over medium heat.
3. Add celery,green pepper and onion and cook, stirring constantly until vegetables are soft, about 5 minutes. Do not let vegetables brown.
4. Add crabmeat,chopped egg,mayonnaise,cracker crumbs and parsley and toss lightly.
5. Season to taste with salt,pepper and hot sauce.
6. (If mixture seems too thick, stir in milk one tablespoon at a time.).
7. Butter scallop, blue crab shells or individual ramekins.
8. Fill evenly with crab mixture.
9. Bake until tops are golden brown, about 30 to 35 minutes.
10. Serve immediately.