Creole Crab Cakes
"We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even more so."
photo by Peter J
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
6 patties
- Serves:
- 6
ingredients
- 1 lb crabmeat, fresh and drained
- 1⁄2 cup italian dried breadcrumbs
- 1⁄2 teaspoon baking powder
- 1⁄3 cup milk
- 1 tablespoon creole mustard (grainy mustard)
- 1 large egg, beaten
- 1⁄4 cup mayonnaise
- 2 tablespoons green onions, finely chopped
- 1⁄4 teaspoon garlic powder
- 1 1⁄2 - 2 teaspoons cajun seasoning or 1 1/2-2 teaspoons creole seasoning
- 2 teaspoons dried onion flakes
- 2 teaspoons parsley flakes
- 1⁄4 cup all-purpose flour or 1/4 cup dried breadcrumbs
- 1⁄2 cup butter
directions
- Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
- Coat with flour or breadcrumbs. Chill at least 1 hour.
- Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.
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Reviews
-
These were by far the best crab cakes I have ever made. I made exactly as written. Thanks for the great recipe. -
We thought these were great! This was my first try at crab cakes and they came out very well. As Lori Mama said mine too needed some more breadcrumbs to hold together. I did halve the recipe to make for two. Served with deviled eggs as a starter and coleslaw as a side dish. I was planning on poached pears for dessert but we got too full! Thanks again. Made for Potluck Tag. -
Yummo! I thought the consistency as posted was perfect but what I did do to make them easy to handle after refrigeration was form them using egg rings, coated with crumbs, refrigerated a bit longer and flipped with care until a crust had formed. I always prefer that method rather than trying to add extra binding because it keeps things light and fluffy, this recipe was no exception and had a beautiful fluffy texture when cooked. I went with cajun and breadcrumbs to coat and they were great served along with a salad and dollop of cottage cheese. -
WOW! I have been to Crab Cake heaven! These were fabulous! My hubby and I both love crab, so we were both in heaven! I served this with homemade french fries that I dusted with flour before frying and myhttp://www.recipezaar.com/Vegetable-Cole-Slaw-158297. It was as great meal! Thanks so much Andi! Made for Go For The Green event at one of KK's forums. -
These were soo good! We really enjoyed them. They were very moist and delicious. My DH kept raving about how much he liked them. I didn't have creole mustard so I just used spicy brown mustard instead. Thanks, Gailaang!
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Tweaks
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These were soo good! We really enjoyed them. They were very moist and delicious. My DH kept raving about how much he liked them. I didn't have creole mustard so I just used spicy brown mustard instead. Thanks, Gailaang!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
