Deviled Crab

Name: Deviled Crab
Ingredients: 1 3/4 pounds crabmeat; 1/8 teaspoon salt; 3/4 teaspoon Worcestershire sauce; 3/4 teaspoon hot pepper sauce; 1 cup dry bread crumbs; 4 tablespoons vegetable oil; 1 tablespoon vegetable oil; 1 tablespoon butter; 1 cup all-purpose flour; 2 cloves garlic, minced; 2 cups clam juice; 1/2 cup white wine; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon crushed red pepper flakes; 1/2 cup heavy cream; 1 1/2 tablespoons fresh lemon juice; 1/4 cup fresh parsley, minced; 1 1/2 tablespoons fresh basil, minced

18 ingredients

6 steps

Ingredients

1 3/4 pounds crabmeat
1/8 teaspoon salt
3/4 teaspoon Worcestershire sauce
3/4 teaspoon hot pepper sauce
1 cup dry bread crumbs
4 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon butter
1 cup all-purpose flour
2 cloves garlic, minced
2 cups clam juice
1/2 cup white wine
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup heavy cream
1 1/2 tablespoons fresh lemon juice
1/4 cup fresh parsley, minced
1 1/2 tablespoons fresh basil, minced

Directions

1

In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.
2

Shape the crab mixture into cakes and roll in bread crumbs.
3

In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown.
4

For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes.
5

Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon.
6

Serve the sauce over the crab cakes.