Ingredients

• 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

Browse by ingredient

Instructions

1. 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.
2. 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.
3. 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.