Deviled Crab Cakes

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

• Ready In: 30 mins
• 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.