Recipe: Deviled Crab Cakes (4)

I could not find Carmine's recipe on the Internet. Perhap's you could experiment with one of these recipes. Good luck.

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LOUISIANA DEVILED CRAB CAKES
Source: Gourmet, April 2001
Makes 2 (light main course) servings.

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
3 tablespoons finely chopped celery
3 tablespoons unsalted butter
1 large egg
1 tablespoon sour cream
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3/4 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons thinly sliced scallion greens
16 saltines, finely ground
1/2 lb jumbo lump crabmeat, picked over
1 tablespoon vegetable oil
Accompaniments: tartar sauce and lemon wedges

Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick 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.

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DEVILED CRAB CAKES
Source: The Bounty Of Central Florida by Valerie Hart
Yield: 6 Cakes

1 pound (2 cups) cooked crab meat
1/2 cup mayonnaise, or more to bind
1/2 cup roughly crushed saltine crackers
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon powdered ginger
1/8 teaspoon hot Hungarian paprika, or more to taste
2 teaspoons lemon juice
1 tablespoon white horseradish
4 tablespoons chopped yellow pepper
Vegetable spray
Fine noodles or angel hair pasta to accompany, if desired
Chopped cilantro leaves
Chopped chives or scallion greens

Pick through crab for shells and cartilage and set aside.

Combine mayonnaise, crushed saltines, salt, pepper, ginger, hot paprika, lemon juice, horseradish and chopped pepper. Carefully fold in crab meat.

Wash an empty tuna can, 3-inches in diameter. Fill the can to the top and turn upside down onto a hot griddle or non-stick shallow pan that has been sprayed with vegetable oil. Release the crab cake. Do this 5 more times.

Cook the cakes over medium-high heat until very brown. Turn over carefully to brown on the other side. Or, set the griddle under the broiler rather than turning the cakes over to more easily keep their perfect shapes.

Sprinkle chopped cilantro over the tops. Decorate the outer edge of the plate with the chopped scallions.

Note: For a complete dinner, surround the crab cakes with angel hair pasta tossed in chicken broth flavored with salt and pepper to taste.

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FLORIDA CRAB CAKES
Source: Bon Appetit, July 1994
Yield: 4 servings

1/2 pounds fresh crabmeat, picked over
1/2 cup fresh white breadcrumbs
2 tablespoon mayonnaise
2 tablespoon chopped fresh italian parsley
1 tablespoon coarse-grained dijon mustard
1 tablespoon chopped green onion
2 teaspoon fresh time juice
1/4 scotch bonnet pepper or 1/2 Serrano chili, seeded, minced
dash of Worcestershire sauce
1 egg, beaten to blend
2 tablespoon (1/4 stick) butter

Combine first 9 ingredients in bowl. Season with salt and pepper. Mix in egg. Form mixture into 8 equal patties, using scant 1/4 C for each. (Can be made 2 hours ahead. Cover with plastic wrap and refrigerate.)

Melt butter in large nonstick skillet over medium heat. Fry cakes in batches until golden brown, about 2 minutes per side. Transfer cakes to paper towels; drain.

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DEVILED CRAB CAKES

1 lb. bluecrab meat, flaked
1/2 cup minced onion
1/4 cup minced green pepper
1/3 cup minced celery
2 tbsp. margarine
1tbsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
3/4 tsp. salt
1/4 tsp. pepper
dash of cayenne (optional)
1/4 cup flour
1 1/4 cups flour
1 1/4 cups light cream
2 egg yolks, beaten
1/2 tsp. paprika
1 tbsp. butter, melted
corn oil

Pick over crabmeat carefully; set aside.

Saute onion, celery, and green pepper in margarine until tender.

Stir in mustard, Worcestershire, Tabasco, salt, pepper and cayenne. Stir in flour; gradually blend in cream. Heat mixture to a boil; stirring constantly; boil 1 minute.

Stir in crabmeat. Add a little hot sauce mixture to egg yolks; return to pan and heat until thickened, stirring constantly. Chill crabmeat mixture.

Combine bread crumbs, paprika and melted butter in bowl. Shape chilled crabmeat mixture into 8 crab cakes; dip into crumb mixture.

Cook cakes in 1-inch hot oil over moderate heat until golden brown on both sides.

NOTE: If desired, crab mixture can be spooned into 4 crab shells or ramekins; crumb mixture sprinkled over top, and baked in preheated 350 degrees F. oven for 20 minutes, or until hot and bubbly. Place under broiler to brown crumb mixture if desired.