Deviled Crab Cakes With Cream Sauce
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Appetizers Hearty, flavorful deviled crab cakes bound with a rich, thick cream sauce and seasoned with thyme and sautéed vegetables. Chilled, coated, and fried to a perfect golden brown.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 15 mins | 2 hours (Chilling) | 7–10 Crab Cakes |
🔪 Key Equipment
- Small saucepan
- Wire whisk
- Skillet
- Large bowl
- Shallow bowls
- Paper towels
Ingredients
For the Thick Cream Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 tbsp | Butter | for sauce |
| 2 tbsp | All-Purpose Flour | for sauce |
| 1 cup | Milk | for sauce |
| to taste | Salt & Pepper | for sauce |
For the Crab Cakes
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 tbsp | Butter | for cakes |
| 1 medium | Onion | finely chopped |
| 1 small | Green Bell Pepper | finely chopped |
| 1 (6 oz) can | Crab Meat | drained and flaked |
| 1 tsp | Celery Flakes | |
| 1/2 tsp | Thyme | dried |
| 1 tsp | Minced Parsley | fresh |
| 1/2 - 1 cup | Cracker Meal | for mixing |
For Coating & Frying
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Egg | beaten |
| Approx. 1 cup | Cracker Meal | for coating |
| As Needed | Fat or Oil | for frying |
Instructions
Step 1: Prepare the Cream Sauce
- In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for one minute, stirring constantly. Gradually whisk in 1 cup milk until smooth. Bring to a simmer and cook, stirring, until the sauce becomes very thick, about 2-3 minutes. Season with a pinch of salt and pepper. Set aside.
Step 2: Sauté the Vegetables
- In a skillet, melt 1 tablespoon butter over medium heat. Add the chopped 1 medium onion and 1 small green bell pepper and sauté until soft and transparent, about 5-7 minutes.
Step 3: Mix and Chill
- In a large bowl, combine the sautéed onion and pepper mixture, the prepared thick cream sauce, drained 1 (6 oz) can crab meat, 1/2 teaspoon thyme, 1 teaspoon minced parsley, and 1 teaspoon celery flakes. Season with additional salt and pepper to taste. Mix thoroughly.
- Stir in enough 1/2 to 1 cup cracker meal (starting with 1/2 cup) until the mixture reaches a consistency similar to mashed potatoes. Mix well.
- Cover the bowl and refrigerate for several hours, or until the mixture is cold and firm.
Step 4: Shape, Coat, and Fry
- Shape the chilled mixture into small patties. In a shallow bowl, place the beaten 1 egg. In another shallow dish, place additional 1 cup cracker meal. Dip each patty first into the egg, then coat completely with cracker meal.
- In a large skillet, heat a small amount of fat or oil over medium-high heat. Fry the crab cakes for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels before serving.
💡 Make-Ahead & Storage: The crab cake mixture can be prepared and shaped ahead of time, then kept covered in the refrigerator for up to 24 hours before frying.
Original Recipe Scan
