Louisiana Deviled Crab Cakes - New Orleans Night

Here we go again! We were looking at salads originally but since we have the 2nd course/2nd appetizer wanted to go with something more substantial leading into the main course. Thus, we arrived at ..... (drum roll)..

Louisiana Deviled Crab Cakes

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

Preparation:
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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Tartar Sauce

We also want to make our own tartar sauce as it's not very difficult. The tartar sauce recipe goes like this:

Ingredients:
1 cup mayonnaise
1/4 cup finely chopped dill pickle
3 tablespoons chopped green onion
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

Preparation:
Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.

Both recipes sourced from epicurious:
Louisiana Deviled Crab Cakes from Gourmet magazine, April 2001
Tartar Sauce from Bon Appétit, January 1999