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 1ΒΌ-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.
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Hameed Abbasi
[email protected]These crab cakes were amazing! The Creole seasoning gave them a unique flavor that I'd never tasted before. I would definitely recommend this recipe to anyone who loves seafood.
Clara Chidi
[email protected]I've never made crab cakes before, but this recipe was easy to follow. The crab cakes turned out perfectly, and they were a hit with my family. We'll definitely be making them again soon.
Edith Leon
[email protected]The crab cakes were easy to make and turned out great! I used canned crab meat, and they still tasted delicious. I served them with tartar sauce and lemon wedges.
Gary Atkins
[email protected]These crab cakes were a bit too spicy for my taste. I would recommend using less Creole seasoning next time.
Mubashir Hayat
[email protected]I'm not a big fan of crab cakes, but I thought I would give this recipe a try. I was pleasantly surprised! The crab cakes were delicious, and the Creole seasoning gave them a nice kick. I would definitely make them again.
Brainwork Venture Group Pvt Ltd
[email protected]The crab cakes were good, but I would have liked them to be more crispy. I think I will try frying them next time.
Cammeron
[email protected]I found this recipe to be too complicated. There were too many ingredients and steps involved. I would not recommend it to someone who is short on time.
Betty Eghan
[email protected]These crab cakes were a disappointment. They were bland and lacked flavor. I would not recommend this recipe.
Iglesias Family
[email protected]The crab cakes were delicious! I made them for my family, and they all loved them. The Creole seasoning gave them a unique flavor that we all enjoyed.
Anita Tiwari
[email protected]Overall, I was pleased with this recipe. The crab cakes were flavorful and crispy on the outside, and the Creole seasoning added a nice touch. I would definitely make them again.
Nel Sharifi
[email protected]These crab cakes were easy to make and turned out great. I used fresh crab meat, and the Creole seasoning gave them a nice flavor. I served them with tartar sauce and lemon wedges.
Dorothy Stevens
[email protected]I've tried many crab cake recipes, but this one is by far the best. The combination of crab, shrimp, and Creole seasoning is perfect. I highly recommend this recipe!
Wisal Khan
[email protected]These crab cakes were a hit at my dinner party! The Creole seasoning gave them a delicious kick, and the crab meat was fresh and flaky. I'll definitely be making these again.