DEVILED CRAB

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Deviled crab cakes with a white cream and basil sauce.

Provided by Samantha Caster

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 50m

Yield 8

Number Of Ingredients 17

1 ¾ pounds crabmeat
¾ teaspoon Worcestershire sauce
¾ teaspoon hot pepper sauce
⅛ teaspoon salt
1 cup dry bread crumbs
5 tablespoons vegetable oil, divided
1 tablespoon butter
2 cloves garlic, minced
1 cup all-purpose flour
2 cups clam juice
½ cup white wine
⅛ teaspoon freshly ground black pepper
⅛ teaspoon crushed red pepper flakes
½ cup heavy cream
¼ cup fresh parsley, minced
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons fresh basil, minced

Steps:

  • Combine crabmeat, Worcestershire sauce, hot pepper sauce, and salt together in a bowl; mix thoroughly. Shape crab mixture into cakes and roll in bread crumbs to coat.
  • Heat 4 tablespoons oil in a medium skillet over medium heat. Add crab cakes and saute for 5 minutes. Flip and cook until golden brown, about 5 minutes longer.
  • Meanwhile, combine remaining 1 tablespoon oil, butter, and garlic in a 1.5-quart saucepan over medium heat until butter has melted and mixture is hot. Slowly whisk in flour. Cook, stirring constantly, for 5 minutes.
  • Slowly add the clam juice to the flour mixture, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes; bring to a simmer. Add cream, parsley, lemon juice, and basil and continue to simmer, without boiling, until thick enough to evenly coat the back of a spoon.
  • Serve the sauce over the crab cakes.

Nutrition Facts : Calories 379.6 calories, Carbohydrate 24.3 g, Cholesterol 102.9 mg, Fat 18 g, Fiber 1.1 g, Protein 26.3 g, SaturatedFat 6.3 g, Sodium 674.9 mg, Sugar 1.2 g

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