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Ron Viola Deviled Crabcakes




Source of Recipe


Buddy Cookbook


List of Ingredients




1 pound lump crabmeat
1 large egg
1/2 cup fine dry bread crumbs
1/4 cup mayonnaise
1/4 cup thinly sliced scallions, white and green parts
1 heaping tablespoon Dijon mustard
1 teaspoon (preferably sweet Hungarian) paprika
1-1/2 teaspoons Tabasco sauce
1 clove garlic, minced
Fresh lemon juice, to taste
Salt (preferably kosher, coarse), to taste
Freshly ground black pepper, to taste
1 cup all-purpose flour, or more if needed, for coating
2 to 3 tablespoons canola or other vegetable oil

Pick over the crabmeat to remove any cartilage or stray bits of shell, but try not to break it up too much. Combine the crab in a bowl with the egg, bread crumbs, mayonnaise, scallions, mustard, paprika, Tabasco, garlic, lemon juice, salt and pepper.

Using your clean hands or a wooden spoon, mix thoroughly, but again, try not to break up the lumps of crab.

Form the mixture into 4 (3-inch) patties. Spread 1 cup flour on a plate and dip the patties, one at a time, in it to coat on both sides, shaking off any excess.

Heat 2 tablespoons of the oil in a large skillet over medium heat; it should be hot enough so a sprinkle of flour sizzles on contact. Add the crab cakes and saute until golden brown on both sides and heated through, about 3 minutes per side. If the crab cakes seem to be sticking to the pan, add more oil.

Using a slotted spatula, transfer the crab cakes to a platter or individual plates and serve immediately.



Recipe