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Deviled Crab

By: Samantha Caster

"Deviled crab cakes with a white cream and basil sauce"

Rate/Review | Read Reviews (3)

What to Drink?
	Sauvignon Blanc
	Sidecar
	Best Lemonade Ever

Prep Time:
25 Min

Cook Time:
25 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 3/4 pounds crabmeat
1/8 teaspoon salt
3/4 teaspoon Worcestershire sauce
3/4 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
1/2 cup white wine
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup heavy cream
1 1/2 tablespoons fresh lemon juice
1/4 cup fresh parsley, minced
1 1/2 tablespoons fresh basil, minced

Directions

In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.
Shape the crab mixture into cakes and roll in bread crumbs.
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.
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.
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.
Serve the sauce over the crab cakes.