Entree: United States – Creole Louisiana – Creole Crab Cakes (Pan-fried seasoned crab patties bound with mayonnaise and breadcrumbs, flavored with Creole spices and aromatics)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
8 min
Additional
25 min
Total
48 min
Ingredients
- 1 lb (450 g) lump crab meat, picked free of shells
- 1/3 cup (80 ml) mayonnaise
- 1 large egg (approx. 50 g)
- 1 tbsp (15 ml) Creole mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (such as Crystal or Tabasco), or to taste
- 1/3 cup (50 g) finely crushed saltine crackers or finely ground crackers
- 1/2 cup (60 g) panko breadcrumbs, plus extra for coating
- 1/4 cup (40 g) finely diced red bell pepper
- 1/4 cup (40 g) finely diced celery
- 3 tbsp (9 g) finely chopped green onions (scallions)
- 3 tbsp (9 g) finely chopped fresh parsley
- 1 tsp (2 g) Creole seasoning or Old Bay
- 1/2 tsp (2 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lemon juice
- 3 tbsp (45 ml) vegetable oil or clarified butter for frying
- For remoulade: 1/2 cup (120 ml) mayonnaise, 2 tbsp (30 ml) Creole mustard, 1 tbsp (15 ml) chopped cornichons or dill pickles, 1 tsp (5 ml) hot sauce, 1 tsp (5 ml) lemon juice, 1 tbsp (1 g) chopped parsley, salt and pepper to taste
Instructions
1. Gently combine crab meat, mayonnaise, egg, Creole mustard, Worcestershire, hot sauce, crushed crackers, panko, red bell pepper, celery, green onions, parsley, Creole seasoning, salt, pepper, and lemon juice in a bowl; mix carefully to avoid breaking up the crab. Chill mixture 20–30 minutes to firm up.
2. Form the chilled mixture into 8 even patties (about 3 oz / 85 g each). Lightly coat each patty with additional panko.
3. Heat vegetable oil or clarified butter in a large skillet over medium heat until shimmering. Fry crab cakes in batches, 3–4 minutes per side, until golden brown and cooked through. Drain briefly on paper towels.
4. Meanwhile, whisk remoulade ingredients together and season to taste.
5. Serve crab cakes hot with remoulade and lemon wedges.
