Best 4 Crab Cakes Creole Style Recipes
Louisiana is a state with a rich culinary history influenced by various cultures, including French, Spanish, African, and Native American. One of the most iconic dishes from Louisiana is crab cakes, a delectable seafood dish made with fresh crab meat, a variety of seasonings, and binding ingredients. This article presents a collection of three distinct crab cake recipes, each with its unique flavors and characteristics.
The first recipe is for traditional Creole-style crab cakes, which are characterized by their use of bell peppers, onions, celery, and a blend of Creole spices. These ingredients impart a vibrant flavor profile, with a hint of heat from the spices. The second recipe offers a twist on the classic crab cakes by incorporating sweet corn and a tangy remoulade sauce. The sweetness of the corn complements the crab meat, while the remoulade adds a creamy and flavorful touch. Finally, the third recipe showcases a unique combination of crab meat, shrimp, and crawfish, creating a seafood extravaganza. The seafood trio is complemented by a savory sauce made with white wine, garlic, and butter.
These crab cake recipes are not only delicious but also versatile. They can be served as appetizers, main courses, or even as part of a buffet spread. Whether you're a seafood aficionado or simply looking for a new culinary adventure, these recipes are sure to tantalize your taste buds and transport you to the heart of Louisiana's culinary traditions.
CREOLE CRABCAKES
Steps:
- Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
- Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
- Puree all ingredients in a blender.
- Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.
CRAB CAKES-CREOLE STYLE
In Louisiana, most dishes include plenty of fresh garlic, dry mustard, and cayenne pepper for Creole flavor. Heavy cream adds richness (because no Louisiana dish isn't rich). You need to start with a large dose of good quality lump crabmeat and keep the binder to a minimum. Saltines add more flavor than other binders and won't make the crab cakes pasty. This recipe was adapted from Cook's Country Magazine.
Provided by 2Bleu
Categories Crab
Time 55m
Yield 12 Crabcakes
Number Of Ingredients 16
Steps:
- Heat 2 teaspoons oil in medium skillet over medium heat. Add onion, bell pepper, celery, and garlic and cook until soft, about 5 minutes. Transfer to plate and refrigerate 5 minutes.
- Meanwhile, add remaining ingredients except for the crabmeat, other portion of saltines, and oil. Add the cooled vegetables then gently fold in crabmeat, being careful not to break up large pieces of crab.
- Divide into 12 portions and shape each into 1¼-inch-thick cake and about the shape of your palms. Transfer to plate, cover, and refrigerate until well chilled, at least 30 minutes or up to 1 day.
- Heat remaining oil in a large nonstick skillet over medium-high heat. Dredge crab cakes in remaining cracker crumbs and press to adhere crumbs to cakes (coat with crumbs at a time, and cook about 3 per batch in the oil). Gently and carefully place the cakes into the hot oil. Cook until well browned on both sides, about 5 minutes per side (turn cakes gently using two spatulas so as they won't break apart).
- Transfer to plate lined with paper towels to drain excess oil. Repeat with remaining cakes, adding more oil to the pan as necessary. Serve immediately with lemon wedges.
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.
Provided by gailanng
Categories Crab
Time 35m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 317.1, Fat 21, SaturatedFat 11, Cholesterol 107.8, Sodium 980.6, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 17.5
CREOLE CRAB AND CRAWFISH CAKES
Provided by Food Network
Time 1h2m
Yield 4 to 6 servings or 10 to 12 ca
Number Of Ingredients 26
Steps:
- In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
- Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
- Yield: 1 3/4 cups of sauce
Tips:
- When selecting crab meat, opt for fresh or frozen lump crab meat for the best texture and flavor.
- Ensure the crab cakes are well-chilled before frying to maintain their shape and prevent them from falling apart.
- Use a combination of bread crumbs and crackers for a crispy outer layer and a tender interior.
- Do not overmix the crab cake mixture, as this can result in tough cakes. Gently fold the ingredients together until just combined.
- Use a large skillet or griddle to prevent overcrowding the crab cakes and ensure even cooking.
- Maintain a medium heat to prevent the crab cakes from burning on the outside while remaining uncooked on the inside.
- Gently flip the crab cakes only once to prevent them from breaking apart.
- Serve the crab cakes immediately with your choice of dipping sauce, such as Creole sauce, tartar sauce, or remoulade.
Conclusion:
By following the tips and instructions provided in this article, you can create delicious and flavorful Creole-style crab cakes that are sure to impress your friends and family. These crab cakes are perfect for a special occasion or as a casual weeknight meal. They are also a great way to use up leftover crab meat. So next time you're looking for a tasty and satisfying seafood dish, give this Creole-style crab cake recipe a try. You won't be disappointed!
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