Crab Cakes Creole Style
Transport your taste buds to the vibrant flavors of Louisiana with these irresistible Crab Cakes Creole Style. Packed with tender lump crab meat and infused with the zesty kick of Creole mustard and seasoning, these golden, pan-seared patties are the perfect balance of crispy and moist. The addition of finely chopped bell peppers, green onions, and fresh parsley brings a colorful crunch to every bite, while a hint of hot sauce and lemon juice adds just the right amount of zing. Quick and easy to prepare, these crab cakes are ready in under 45 minutes, including prep and cook time, making them an ideal choice for both weeknight dinners and special occasions. Serve these savory delights with a dollop of remoulade sauce and a fresh lemon wedge for the ultimate Creole dining experience. Perfect for seafood lovers, this Southern-inspired recipe is a crowd-pleaser that delivers big flavors in every bite!
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Recipe Information
Ingredients
- 1 pound lump crab meat
- 0.75 cup breadcrumbs (unseasoned)
- 0.25 cup mayonnaise
- 1 tablespoon Creole mustard
- 2 teaspoons Creole seasoning
- 0.5 cup green bell pepper, finely chopped
- 0.5 cup red bell pepper, finely chopped
- 0.5 cup green onions, finely chopped
- 2 tablespoons parsley, chopped
- 1 large egg, lightly beaten
- 0.25 cup vegetable oil
- 1 teaspoon lemon juice
- 0.5 teaspoon hot sauce
Instructions
In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, Creole mustard, Creole seasoning, green bell pepper, red bell pepper, green onions, parsley, egg, lemon juice, and hot sauce. Gently mix until the ingredients are just combined, being careful not to break up the crab meat too much.
Form the mixture into about 8 equal-sized patties, approximately 3 inches in diameter. Place the patties on a plate, cover, and refrigerate for at least 30 minutes to help them hold their shape during cooking.
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the crab cakes to the skillet, making sure not to overcrowd the pan.
Cook the crab cakes for 3-4 minutes on each side, or until they are golden brown and heated through. Reduce the heat if they brown too quickly.
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Serve the crab cakes immediately with a drizzle of remoulade sauce, a wedge of lemon, and your favorite side dishes for a complete Creole-style meal.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.0 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
