Louisiana Deviled Crab Cakes

Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10" skillet over low heat, until softened, around 8 minutes.

Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl; then stir in scallion, cooked vegetables, and ¼ cup saltine crumbs. Gently stir in crab meat and form into four cakes. Dredge in remaining saltines.

Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat, then cook crab cakes, turning once, until golden brown, 8 minutes total.

NOTE: Found this in April 2001 Gourmet. I made three fairly good sized crab cakes rather than four. Next time I’ll probably add a bit more than ¼ cup cracker crumbs. I did let them sit at room temperature for half an hour after I coated them in the cracker crumbs, as someone told me if I’d do that they would brown better. And they DID brown nicely! After I turned them, I did add another tablespoon butter and I cooked them with a lid on them. It said to serve with tarter sauce and lemon. Michael loved them but wanted one of the other crab cake sauces I fix (the pineapple one or the red pepper one) next time. Aysha fixes Knorr’s Hollandaise sauce with her crab cakes and says they really like it.