Deviled Crab Deluxe Recipe:

1 pound crab meat
1 cup cracker crumbs
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 cup minced onion
dash of hot sauce
dash of cayenne pepper
1 teaspoon dry mustard
1/4 cup parsley flakes
2/3 cup butter, melted
1/4 cup evaporated milk
salt and pepper as desired
1/2 cup cracker crumbs for topping
butter for topping

Preparation Instructions:

In a bowl, mix first 12 ingredients lightly but thoroughly. Put mixture into six individual shells or ramekins. Sprinkle with cracker crumbs; dot with butter. Bake 15 to 20 minutes at 375 degrees or until browned on top. Yields 6 servings.

Down-South Crab Cakes:
2 cups cornbread crumbs
1/4 cup diced red bell pepper
1/4 cup chopped fresh chives
1/4 cup Creole mustard
1/2 cup mayonnaise
2 large eggs
1 teaspoon adobo sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped cooked bacon
1 pound fresh jumbo lump crabmeat
Vegetable cooking spray
Garnishes: chopped fresh chives, diced red bell pepper

Preheat oven to 375 degrees F.

Combine first 9 ingredients in a large bowl. Gently stir in crabmeat. Shape mixture into 10 (3 to 3 1/2-inch) patties. Place on a baking sheet coated with cooking spray.

Bake for 12 minutes.

Garnish with chopped fresh chives and diced red bell peppers.

Gourmet Crab Cakes Recipe

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
4 tablespoons unsalted butter
1/4 cup olive oil

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into your bite sized gourmet crab cakes.

Heat the butter and olive oil for frying over medium heat in a large sauté pan. Add the gourmet crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 26 mini crab cakes; 6 to 8 servings