Deviled Crab Cakes - DC News FOX 5 DC WTTG

Deviled Crab Cakes

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2 tbsp. unsalted butter

1/4 cup onion, finely chopped

1/4 cup celery, finely chopped

2 tbsp. red bell pepper, finely chopped

1 large egg yolk

2 tbsp. mayonnaise

1/2 tsp. Worcestershire sauce

1/2 tsp. dry mustard

Pinch cayenne pepper

1/8 tsp. salt

2 tbsp. scallion, thinly sliced

1 tbsp. flat leaf parsley, minced

1/2 lb. lump crab meat, jumbo, picked over

1/2 cup panko bread crumbs

3 tbsp. vegetable oil


1. Melt the butter in a 10" skillet over medium heat. Cook the onion, celery and bell pepper, stirring occasionally until softened (about 5 minutes). Remove from heat, and allow to cool.

2. Whisk together the egg, mayonnaise, Worcestershire, mustard, cayenne and salt in a large bowl until combined. Stir in the scallion, parsley and cooked vegetables. Add the crab and 2 tbsp. of bread crumbs, and gently fold in until just combined, being careful not to break up the crab.

3. Form the crab mixture into 4 cakes, about 3 inches in diameter. Dredge the cakes in the remaining bread crumbs. Crab cakes can be formed ahead of time and refrigerated.

4. Heat oil in skillet over medium-high heat, and cook the crab cakes until golden brown on each side, turning once (about 8 minutes total).

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