Deviled Crab recipe

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Ingredients

1 ¾ pounds crabmeat
⅛ teaspoon salt
¾ teaspoon Worcestershire sauce
¾ teaspoon hot pepper sauce
1 cup dry bread crumbs
4 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon butter
1 cup all-purpose flour
2 cloves garlic, minced
2 cups clam juice
½ cup white wine
⅛ teaspoon freshly ground black pepper
⅛ teaspoon crushed red pepper flakes
½ cup heavy cream
1 ½ tablespoons fresh lemon juice
¼ cup fresh parsley, minced
1 ½ tablespoons fresh basil, minced

Nutrition Info

379.6 calories
carbohydrate: 24.3 g
cholesterol: 102.9 mg
fat: 18 g
fiber: 1.1 g
protein: 26.3 g
saturatedFat: 6.3 g
servingSize: -
sodium: 674.9 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.

  2. Shape the crab mixture into cakes and roll in bread crumbs.

  3. 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.

  4. 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.

  5. 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.

  6. Serve the sauce over the crab cakes.

Recipe Yield

8 servings

Recipe Note

Deviled crab cakes with a white cream and basil sauce

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