Wednesday, May 15, 2013

deviled crab cakes

Serves 6

1 pound lump crab meat, picked over
1 1/2 cups cracker crumbs, such as saltines or oyster crackers
3/4 cup finely chopped celery
3/4 cup finely chopped onion
1/4 cup finely chopped fresh parsley leaves
1 tablespoon finely chopped green bell pepper
1 teaspoon English-style dry mustard
1/2 teaspoon salt
1 pinch of cayenne pepper
1 1/4 sticks (10 tablespoons) butter, melted
1/4 cup heavy cream
lemon wedges as an accompaniment if desired

Preheat the oven to 350F. In a large bowl toss together the crab meat, the cracker crumbs, the celery, the onion, the parsley, the bell pepper, the mustard, the salt, the cayenne, the butter, and the cream. Divide the mixture among six clean crab shells, large scallop shells or six 1-cup ramekins and bake it in the middle of the oven for 30 minutes, or until the top is golden. Serve the deviled crab with the lemon wedges.

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