Deviled Crab Cakes

by Crab-O-Licious.com
(USA)

This deviled crab cakes recipe can also be made into a casserole of loaf by simply putting the mixture into a lightly greased cake or loaf pan and baking at 350 degrees; 30-45 minutes of cake pan or 45-60 minutes for a loaf pan.

This is our version revised from Fred Thompson's "The Big Book of Fish & Shellfish".

Ingredients:

• 1 Cup-Mayonnaise


• 2 Large-Egg Whites-beaten


• 3 Teaspoons-Dry Mustard


• 1 Teaspoon-Hot Pepper Sauce


• 1/4 Cup-Green Onions-minced


• 3 Tablespoons-Minced Shallots


• 1 Pound-Crab Meat-lump


• 3 Cups-Bread Crumbs-1 cup set aside


• 1/2 Stick-Butter-2 Tablespoons-melted


• 1/4 Cup-Olive Oil

Preheat oven to 400 degrees.

Whisk the mayo and egg whites together. Add the mustard and hot pepper sauce and whisk well. Add onions and shallots, then carefully fold in crab meat and bread crumbs.

Divide the mixture into 4-6 crab cakes. Mix the melted butter with remaining bread crumbs and coat each of the crab cakes with mixture.

Heat the oil and the remaining butter in large skillet over medium heat. Add the deviled crab cakes when butter stops foaming and cook for about 3 minutes or until they are golden. Turn them over and place skillet in the preheated oven and cook for 5 minutes longer.

Serves 4-6.