Deviled Crab Cakes

Name: Deviled Crab Cakes
Ingredients: 1 lb lump crabmeat; 4 -5 tablespoons butter, divided; 2 tablespoons all-purpose flour; 12 cup light cream; 12 cup soft fresh breadcrumb; 1 egg, beaten; 14 cup minced green bell pepper; 2 tablespoons chopped green onions; 2 tablespoons Dijon mustard (like Grey Poupon); 1 tablespoon Worcestershire sauce; 1 tablespoon TABASCO brand Chipotle Pepper Sauce; 12 teaspoon salt; 1 cup panko breadcrumbs (Japanese bread crumbs)

13 ingredients

8 steps

Ingredients

1 lb lump crabmeat
4 -5 tablespoons butter, divided
2 tablespoons all-purpose flour
12 cup light cream
12 cup soft fresh breadcrumb
1 egg, beaten
14 cup minced green bell pepper
2 tablespoons chopped green onions
2 tablespoons Dijon mustard (like Grey Poupon)
1 tablespoon Worcestershire sauce
1 tablespoon TABASCO brand Chipotle Pepper Sauce
12 teaspoon salt
1 cup panko breadcrumbs (Japanese bread crumbs)

Directions

1

Leave crabmeat in large lumps.
2

Melt 1 tablespoon butter; stir in flour and gradually stir in cream.
3

Cook over low heat, stirring constantly, until smooth and thick; remove from heat.
4

Combine fresh bread crumbs, egg, green pepper, onion and seasonings; mix in the cream sauce.
5

Add the crabmeat and mix lightly; Divide into eighths.
6

Place Panko in a shallow pan and put 1/8 of the crab mixture on top of the crumbs; sprinkle dry crumbs on top and shape into a patty; repeat for the remaining crab mixture.
7

Heat 2 tablespoons butter in a large heavy skillet and saute crab cakes until lightly browned; add more butter as needed.
8

Remove carefully and serve warm.