Crab Cakes Creole Style Recipes

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BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  • Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

CREOLE CRAB CAKES



Creole Crab Cakes image

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

1 lb crabmeat, fresh and drained
1/2 cup italian dried breadcrumbs
1/2 teaspoon baking powder
1/3 cup milk
1 tablespoon creole mustard (grainy mustard)
1 large egg, beaten
1/4 cup mayonnaise
2 tablespoons green onions, finely chopped
1/4 teaspoon garlic powder
1 1/2-2 teaspoons cajun seasoning or 1 1/2-2 teaspoons creole seasoning
2 teaspoons dried onion flakes
2 teaspoons parsley flakes
1/4 cup all-purpose flour or 1/4 cup dried breadcrumbs
1/2 cup butter

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

CRAB CAKES-CREOLE STYLE



Crab Cakes-Creole Style image

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

2 teaspoons olive oil
1 small onion, diced
1/2 green bell pepper, diced
1 celery rib, diced
1 tablespoon garlic, minced
1 cup cracker, crushed (Saltines)
1/4 cup mayonnaise
1 large egg
2 tablespoons heavy cream
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon cayenne pepper
3 (4 1/4 ounce) cans lump crabmeat
1/2 cup cracker, crushed (Saltines)
3 tablespoons olive oil

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 CRABCAKES



Creole Crabcakes image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 25 servings

Number Of Ingredients 30

1 pound jumbo lump crabmeat
4 cloves garlic, minced and roasted in olive oil
4 ounces mayonnaise
Pinch chopped fresh tarragon leaves
Pinch fresh chopped thyme leaves
Dash seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
Breading (all-purpose flour, 3 eggs, lightly beaten with a little water, and panko bread crumbs)
Olive oil
Chipotle-Honey Mashed Potatoes with Roasted Corn, recipe follows
Remoulade, recipe follows
Thyme sprigs, for garnish
5 Idaho potatoes, peeled and chopped
1 cup hot cream
4 ounces melted butter
1 to 2 ears corn, shucked and kernels removed from cob
2 tablespoons oil
Salt and freshly ground black pepper
Chipotle-Honey Puree, to desired spiciness, recipe follows
1 (4 oz) can chipotle in adobo
1/4 bunch cilantro leaves
2 to 3 cloves garlic
Honey, to taste
2 to 3 shallots, peeled and roughly chopped
1/2 cup roughly chopped cornichons
1 tablespoon capers
1/4 teaspoon cayenne pepper
1 cup mayonnaise
1 tablespoon brandy
Salt and freshly ground black pepper

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 WITH CREOLE MUSTARD SAUCE



Crab Cakes with Creole Mustard Sauce image

Provided by Food Network

Categories     appetizer

Time 21m

Yield 4 servings

Number Of Ingredients 20

2 cups mayonnaise
2 egg yolks
2 tablespoons chopped fresh tarragon leaves
1 tablespoon minced yellow onion
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons dry mustard
1 teaspoon crab boil seasoning (recommended: Old Bay)
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds lump crabmeat
2 cups panko bread crumbs
Vegetable oil, for grilling
Mixed spring greens, for serving
Creole Mustard Sauce, recipe follows
1 cup mayonnaise
1 jalapeno pepper
1 red bell pepper
3 tablespoons Dijon mustard
2 tablespoons chopped fresh chives

Steps:

  • Preheat a George Foreman Grill to 325 degrees F.
  • In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings. Fold in crabmeat and bread crumbs. Form mixture into 2-inch balls.
  • Coat grill with a thin layer of vegetable oil. When oil is hot, grill crab cakes, in batches, for 5 to 6 minutes each, turning over after 3 minutes or when golden brown.
  • Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.
  • Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use.

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