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.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Thick Cream Sauce: | |
| 2 tbsp | Butter |
| 2 tbsp | All-Purpose Flour |
| 1 cup | Milk |
| to taste | Salt & Pepper |
| For the Crab Cakes: | |
| 1 tbsp | Butter |
| 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 |
| 1 tsp | Minced Parsley |
| 1/2 - 1 cup | Cracker Meal (for mixing) |
| For Coating & Frying: | |
| 1 | Egg, beaten |
| Approx. 1 cup | Cracker Meal (for coating) |
| As Needed | Fat or Oil, for frying |
Instructions
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for one minute, stirring constantly. Gradually whisk in the 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.
- In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and green pepper and sauté until soft and transparent, about 5-7 minutes.
- In a large bowl, combine the sautéed onion and pepper mixture, the prepared thick cream sauce, drained crab meat, thyme, parsley, and celery flakes. Season with additional salt and pepper to taste. Mix thoroughly.
- Stir in enough 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.
- Shape the chilled mixture into small patties. In a shallow bowl, place the beaten egg. In another shallow dish, place additional 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.
Servings
Yields 7-10 servings
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