Glenn Fawcett, Baltimore Sun
September 12, 2007
Maryland Deviled Crab Cakes
Publication date: 05/09/2007
Yield: Makes 8 to 10 crab cakes; serves 4 to 5
1/2 cup half-and-half
1/2 cup mayonnaise
1 large egg white
1 1/2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
Tabasco sauce to taste
2 scallions minced
1 small red bell pepper, seeded and minced
1/2 teaspoon salt
1 pound fresh lump crab meat
1 cup fine dry bread crumbs (divided use)
1 tablespoon butter, melted
1/4 cup peanut oil
2 tablespoons butter (solid)
In a bowl, whisk together the half-and-half, mayonnaise and egg white until well blended. Add the dry mustard, Worcestershire, lemon juice, Tabasco, scallions, bell pepper and salt; stir till well blended. Gently fold in the crab meat and 1/2 cup of the bread crumbs until well blended.
In a small bowl, combine the remaining bread crumbs with the melted butter and mix well.
Scoop up a palm-sized portion of the crab-meat mixture and shape into a patty. Turn the patty in the bread-crumb-and-butter mixture to coat lightly. Repeat until all of the crab mixture has been used.
In a large, heavy skillet, heat the oil and the 2 tablespoons of butter over moderate heat, add the crab cakes, and cook until lightly browned, about 3 minutes per side. Drain briefly on paper towels and serve immediately.
Per crab cake (based on 10 cakes): 278 calories, 13 grams protein, 21 grams fat, 5 grams saturated fat, 9 grams carbohydrate, 1 gram fiber, 69 milligrams cholesterol, 456 milligrams sodium
--Adapted from "The Glory of Southern Cooking"
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