Louisiana Deviled Crab Cakes

From a magazine that says this about the recipe: "These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a hepling of coleslaw or a green salad." This makes a nice light main course, lunch or appetizer.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1⁄4 cup onion, finely chopped
• 1⁄4 cup green bell pepper, finely chopped
• 3  tablespoons celery, finely chopped
• 3  tablespoons unsalted butter
• 1  large egg
• 1  tablespoon sour cream
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄8 teaspoon cayenne
• 1⁄8 teaspoon salt
• 2  tablespoons scallions, thinly sliced
• 16  saltines, finely ground
• 1⁄2 lb lump crabmeat, jumbo, picked over
• 1  tablespoon  vegetable oil

Directions

1. Cook onion, bell pepper, and celery in 1 tablespoons butter in a 10" skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
2. 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.
3. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
4. Dredge cakes in remaining saltine crumbs.
5. 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.