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Ingredients
| crab meat: 1.75 lbs |
| salt: 1/8 tsp |
| worcestershire sauce: 3/4 tsp |
| hot sauce: 3/4 tsp |
| bread crumbs: 1 cup |
| vegetable oil: 4 Tbl |
| vegetable oil: 1 Tbl |
| salted butter: 1 Tbl |
| all-purpose flour (unsifted): 1 cup |
| garlic: 2 cloves (minced) |
| clam juice: 2 cups |
| white wine: 1/2 cup |
| black pepper: 1/8 tsp (freshly ground) |
| red pepper flakes: 1/8 tsp (crushed) |
| heavy whipping cream (fluid): 1/2 cup |
| lemon juice: 1 1/2 Tbl (fresh) |
| parsley: 1/4 cup (fresh//minced) |
| fresh basil (chopped): 1 1/2 Tbl (minced) |
Deviled Crab
Credit: AllRecipes
User rating:
"Deviled crab cakes with a white cream and basil sauce"
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Prep Time
25 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
Directions
- In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.
- Shape the crab mixture into cakes and roll in bread crumbs.
- In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown.
- For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes.
- Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon.
- Serve the sauce over the crab cakes.