Ingredients:
1/4 cup onions, finely chopped
1/4 cup green bell peppers, finely chopped
3 tablespoons celery, finely chopped
3 tablespoons unsalted butter
1 large eggs
1 tablespoon sour cream
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne
1/8 teaspoon salt
2 tablespoons scallions, thinly sliced
16 saltines, finely ground
1/2 lb lump crabmeat, jumbo, picked over
1 tablespoon vegetable oil
Directions:
Cook onion, bell pepper, and celery in 1 tablespoons butter in a 10″ skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs.
Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
Dredge cakes in remaining saltine crumbs.
Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
Servings: 2
Time preparation: 30 min.
Time total: 40 min.