Deviled Crab Cakes Recipe


MethodMain Ingredient


 Backfin crabmeat1 Pound
 Butter1 Tablespoon
 All purpose flour2 Tablespoon
 Light cream1⁄2 Cup (8 tbs)
 Bread crumbs1⁄2 Cup (8 tbs) (Soft, Fresh)
 Minced green pepper1⁄4 Cup (4 tbs)
 Chopped green onion2 Tablespoon
 Prepared mustard2 Tablespoon
 Worcestershire1 Teaspoon
 Hot pepper sauce1⁄8 Teaspoon
 Salt1⁄2 Teaspoon
 Dry bread crumbs1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1204 Calories from Fat 492

% Daily Value*

Total Fat 56 g86.2%

Saturated Fat 32.3 g161.4%

Trans Fat 0 g

Cholesterol 165.5 mg

Sodium 1926.5 mg80.3%

Total Carbohydrates 83 g27.8%

Dietary Fiber 6.3 g25.1%

Sugars 6.6 g

Protein 91 g181.6%

Vitamin A 59.1% Vitamin C 76.4%

Calcium 26.2% Iron 34%

*Based on a 2000 Calorie diet


Check crab for shells.
Leave meat in large lumps.
Melt 1 tablespoon butter.
Stir in flour.
Gradually stir in cream.
Cook over low heat, stirring constantly, until smooth and thick.
Remove from heat.
Add soft bread crumbs, green pepper, onion, and seasonings.
Add crabmeat and mix lightly.
Place dry bread crumbs in a shallow dish.
Put a large spoonful of crab mixture on the crumbs, sprinkle dry crumbs on top, and shape into a cake.
Do not pack.
Repeat, making 8 cakes in all.
Heat 2 tablespoons butter in a large heavy skillet and saute cakes lightly, adding more butter as needed.
Carefully remove from skillet with broad spatula to individual hot plates.