Ingredients
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1/4 cup onion, finely chopped
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3 tablespoons celery, finely chopped
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3 tablespoons unsalted butter
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1 tablespoon sour cream
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1/2 teaspoon dry mustard
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1/2 teaspoon Worcestershire sauce
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1/8 teaspoon cayenne
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1/8 teaspoon salt
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2 tablespoons scallions, thinly sliced
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16 saltines, finely ground
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1/2 lb lump crabmeat, jumbo, picked over
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1 tablespoon vegetable oil
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1 large egg
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1/4 cup green bell pepper, finely chopped
Instructions
- 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.
- 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.
- Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
- Dredge cakes in remaining saltine crumbs.
- 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.