Creole Crab Cakes
Savor the bold and irresistible flavors of Creole cuisine with these golden-brown Creole Crab Cakes, perfect for seafood lovers looking to elevate their dining experience. Made with tender lump crab meat and seasoned to perfection with zesty Creole seasoning, Dijon mustard, and a hint of hot sauce, this recipe delivers a spicy kick balanced by fresh herbs like green onions and parsley. Carefully pan-fried to achieve a crispy, golden exterior while keeping the crab meat tender and moist, these crab cakes are a true delight. In just 35 minutes, you can whip up this crowd-pleasing dish that’s perfect for appetizers, weeknight dinners, or special occasions. Serve them warm with freshly squeezed lemon wedges and your favorite remoulade sauce for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 1 pound lump crab meat
- 1 cup breadcrumbs
- 0.25 cup mayonnaise
- 2 teaspoons Creole seasoning
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon hot sauce
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 egg, beaten
- 0.25 cup vegetable oil (for frying)
- 1 lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Creole seasoning, Dijon mustard, Worcestershire sauce, hot sauce, green onions, parsley, and beaten egg. Gently mix until all ingredients are incorporated, being careful not to break up the crab meat too much.
Form the crab mixture into 8 evenly-sized patties, about 3 inches in diameter and 1 inch thick. Place the patties on a platter or baking sheet and refrigerate for 15-20 minutes to help them firm up.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the skillet, leaving enough space between them to cook evenly.
Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to flip them gently to prevent breaking.
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
Serve the Creole Crab Cakes warm with lemon wedges on the side. Add a dollop of remoulade sauce or your favorite seafood dip if desired.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 5215 mg | 227% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.4 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 461 mg | 35% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1946 mg | 41% | |
*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.
