Serves 4
80 min
Creole Crab Cakes
Recipe GLPR2a079d8c72ccb9
Tender lump crabmeat mixed with sautéed vegetables and Creole spices, bound with egg and cream, then pan-fried until golden brown. These savory cakes are crispy on the outside and succulent inside, infused with the bold flavors of cayenne, mustard, and Worcestershire sauce.
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Ingredients
3½ tablespoons Vegetable oil
½ small Small onion, finely chopped
½ medium Green bell pepper, seeded and finely chopped
1 rib Celery rib, finely chopped
1 tablespoon Garlic, minced
1½ pounds Lump crabmeat, shells removed
1¼ cups Crushed saltine crackers
¼ cup Mayonnaise
1 Large egg
2 tablespoons Heavy cream
1 tablespoon Dry mustard
¼ teaspoon Cayenne pepper
1 tablespoon Worcestershire sauce
Directions
Heat 2 teaspoons of vegetable oil in a medium skillet over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes. Transfer the cooked vegetables to a plate and place in the refrigerator to cool for 5 minutes.
Transfer the cooled vegetables to a large bowl. Add the crabmeat and 3/4 cup of crushed cracker crumbs, gently stirring to combine while being careful not to break apart the large lumps of crab. In a small bowl, whisk together the mayonnaise, egg, heavy cream, dry mustard, cayenne pepper, and Worcestershire sauce until well blended. Using a spatula, gently fold the wet mixture into the crab mixture until just combined.
Divide the crab mixture into 8 equal portions and shape each portion into a cake about 1 1/4 inches thick. Place the cakes on a plate, cover with plastic wrap, and refrigerate until thoroughly chilled, at least 30 minutes or up to 1 day.
Heat the remaining 3 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat until it shimmers and is nearly smoking. While the oil heats, place the remaining 1/2 cup of crushed cracker crumbs in a shallow dish. Dredge each crab cake on both sides in the cracker crumbs, pressing gently so the crumbs adhere to the cakes.
Working in batches, carefully place 4 crab cakes into the hot oil. Fry until the bottom is deeply browned and crispy, about 5 minutes. Carefully flip each cake and fry the other side until golden brown, about 5 minutes more. Transfer the cooked crab cakes to a paper towel-lined plate to drain. Repeat with the remaining 4 crab cakes. Serve immediately while still warm and crispy.
