Louisiana Deviled Crab Cakes

• 1/4 cup onion, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 3 tablespoons celery, finely chopped
• 3 tablespoons unsalted butter
• 1 large egg
• 1 tablespoon sour cream
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon cayenne
• 1/8 teaspoon salt
• 2 tablespoons scallions, thinly sliced
• 16 saltines, finely ground
• 1/2 lb lump crabmeat, jumbo, picked over
• 1 tablespoon vegetable oil

1. Cook onion, bell pepper, and celery in 1 tablespoons butter in a 10" 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.
3. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
4. Dredge cakes in remaining saltine crumbs.
5. 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.

onion, green bell pepper, celery, unsalted butter, egg, sour cream, dry mustard, worcestershire sauce, cayenne, salt, scallions, saltines, lump crabmeat, vegetable oil

Taken from www.food.com/recipe/louisiana-deviled-crab-cakes-126575 (may not work)