Crab Creole Recipes

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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 AIOLI AND GRILLED CORN, RED ONION & RED PEPPER SALAD



Crab Cakes with Creole Mustard Aioli and Grilled Corn, Red Onion & Red Pepper Salad image

Provided by Anne Burrell

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 25

1/4 cup mayonnaise
1 tablespoon Creole mustard
2 teaspoons Worcestershire sauce
1 1/2 teaspoons seafood seasoning, such as Old Bay
1 large egg
Juice and zest of 1/2 lemon
1 small bunch chives, thinly sliced
2/3 cup saltine cracker crumbs
1 pound jumbo lump crabmeat, picked over for shells and cartilage
Canola oil, for cooking
2 ears corn, husked
1 red onion, peeled and sliced into rounds
1 red bell pepper
1 cup cilantro leaves, chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons red wine vinegar
Pinch crushed red pepper flakes
Kosher salt
1 cup arugula
1/2 lemon, juiced
1/2 cup mayonnaise
2 tablespoons Creole mustard
10 cornichons, finely diced plus 2 tablespoons cornichon juice
1/2 shallot, finely diced
Kosher salt

Steps:

  • For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
  • Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
  • For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
  • Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
  • To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
  • For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
  • To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!

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

CREOLE CRAB BURGERS



Creole Crab Burgers image

Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner of traditional Louisiana deviled crabs) and lightly bound with egg and bread crumbs, then panfried until the cakes have a golden crust. A thin layer of tangy tartar sauce and crisp lettuce is all the accompaniment they need.

Provided by Alexis Touchet

Categories     Sandwich     Onion     Fry     Quick & Easy     Mayonnaise     Crab     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 pound lump crabmeat, picked over
1/4 cup mayonnaise
3 scallions, thinly sliced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 teaspoon cayenne
1 3/4 cups fine dry bread crumbs, divided
3/4 cup vegetable oil
4 kaiser rolls or hamburger buns, split and toasted
Accompaniments: tartar sauce; iceberg lettuce

Steps:

  • Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
  • Assemble burgers with buns and accompaniments.

CREOLE CRAB AND CORN CHOWDER



Creole Crab and Corn Chowder image

Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h25m

Yield 6

Number Of Ingredients 19

2 tablespoons butter
½ cup diced onion
½ cup chopped jalapeno peppers
½ cup diced celery
1 pinch salt
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon cayenne pepper
1 ½ tablespoons all-purpose flour
2 ½ cups water
½ pound sweet corn kernels
2 ounces fresh crabmeat
1 cup water
½ pound sweet corn kernels
2 cloves peeled garlic
6 ounces fresh crabmeat
¼ cup heavy cream
1 teaspoon Spanish paprika (preferably sweet)
1 bunch thinly sliced green onion for garnish
1 pinch cayenne pepper

Steps:

  • Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
  • Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
  • Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
  • Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
  • Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
  • Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
  • Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 21.8 g, Cholesterol 45.8 mg, Fat 9 g, Fiber 3.9 g, Protein 10.5 g, SaturatedFat 4.9 g, Sodium 217 mg, Sugar 4.4 g

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 CRAB-STUFFED MUSHROOMS



Creole Crab-Stuffed Mushrooms image

Old Bay® and Creole seasoning elevate this crab and cream cheese filling to another level. Great party food!

Provided by amydawn319

Time 55m

Yield 24

Number Of Ingredients 10

1 teaspoon butter for greasing, or as needed
1 (16 ounce) package cremini mushrooms
2 (8 ounce) packages cream cheese, softened
2 cups shredded Colby-Jack cheese, divided
1 bunch green onions, thinly sliced
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon garlic powder
1 pound fresh crabmeat
½ cup Italian-seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
  • Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
  • Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
  • Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
  • Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 4 g, Cholesterol 35.4 mg, Fat 10.5 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 267.4 mg, Sugar 0.4 g

CREOLE SHRIMP & CRAB CHEESECAKE



Creole Shrimp & Crab Cheesecake image

We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.-Christy Hughes, Sunset Beach, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 1h30m

Yield 24 servings.

Number Of Ingredients 25

3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dill weed
2 tablespoons butter, melted
CHEESECAKE:
2 tablespoons butter
1 medium sweet red pepper, finely chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
1/2 teaspoon dill weed
1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
3 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1 tablespoon sherry or additional cream
4 large eggs, lightly beaten
1 pound peeled and deveined cooked shrimp, chopped
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Gouda cheese
SAUCE:
1 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon Creole seasoning
Assorted crackers

Steps:

  • Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet., For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly., In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers.

Nutrition Facts : Calories 283 calories, Fat 24g fat (11g saturated fat), Cholesterol 137mg cholesterol, Sodium 411mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

CREOLE CRAB-MEAT SOUP



Creole Crab-Meat Soup image

Provided by Julia Reed

Categories     dinner, soups and stews, appetizer, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

2 large lemons
3 tablespoons butter
1 medium yellow onion, peeled and chopped
2 cloves garlic, minced
4 cups canned peeled Italian tomatoes, seeded and chopped, with their juice
4 cups shellfish stock or fish stock
1 bay leaf
1 large sprig parsley
1 sprig marjoram
1 tablespoon chopped mint, plus 1 tablespoon for taste, if desired
1 tablespoon chopped tarragon
1 pound lump crab meat
Salt to taste
Pinch of cayenne pepper or more to taste

Steps:

  • Remove the zest from 1 lemon in one long strip, if possible, with a vegetable peeler; set aside. Juice the peeled lemon. Thinly slice the remaining lemon into 4 to 6 pieces; set aside for garnish.
  • Melt the butter in a deep, large skillet or Dutch oven over medium heat and sauté onion and garlic until soft, about 4 minutes. Add the tomatoes with their juice and the stock and turn the heat up to medium-high. When the mixture boils, turn the heat down to a simmer. Add the bay leaf and the rest of the herbs, the lemon zest strip and 1 1/2 tablespoons of the lemon juice. Simmer, partly covered, for 30 to 45 minutes.
  • Add the crab meat and simmer gently until the soup is slightly thickened, about 10 minutes. Add the salt, cayenne and more lemon juice, if needed. Discard the bay leaf and parsley and marjoram sprigs. Add another tablespoon of fresh mint at the last minute. After you spoon the soup into bowls, top each serving with a lemon slice.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 892 milligrams, Sugar 4 grams, TransFat 0 grams

CREOLE SCALLOP CAKES



Creole Scallop Cakes image

Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepared ahead of time. The cakes and aioli sauce can both be made the day before, and you can cook the cakes just before serving. Not only does this simplify last-minute prep, it allows the flavors to blend, making the dish even more yummy. My family and friends love my specialty scallop cakes.-Iisha Leftrdige-Brooks, Sacramento, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 scallop cakes (1-1/2 cups aioli).

Number Of Ingredients 24

1 large egg, beaten
1/2 cup seasoned bread crumbs
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped leek (white portion only)
4 garlic cloves, minced
2 tablespoons honey mustard
1 tablespoon minced fresh thyme
1 tablespoon chopped fennel fronds
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons Creole seasoning
1 pound sea scallops
COATING:
1 cup panko bread crumbs
4 teaspoons dried parsley flakes
2 teaspoons coarsely ground pepper
SPICY HONEY AIOLI:
1 cup mayonnaise
1/3 cup honey mustard
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice
1 teaspoon paprika
1 teaspoon Creole seasoning
1/2 teaspoon Cajun seasoning
1/3 cup canola oil

Steps:

  • In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

Nutrition Facts : Calories 169 calories, Fat 14g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 291mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

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2022-04-13 1. Preheat oven to 350°F. Coat a glass pie plate with nonstick cooking spray. 2. In a bowl combine the cream cheese, mayonnaise, half of the Italian cheese blend, shallots, Creole seasoning, Old ...
From today.com


ARNAUD'S CREOLE CRAB CAKES | LOUISIANA KITCHEN & CULTURE
Preheat oven to 375˚F. In a large bowl, whisk together the mustard, egg, mayonnaise and lemon juice until smooth. Stir in the onions, green pepper, cilantro, salt and pepper. Gently but thoroughly fold in 3/4 cup of the breadcrumbs and the crabmeat. Place the remaining breadcrumbs in a shallow bowl.
From louisiana.kitchenandculture.com


LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE RECIPE
Tartar sauce: ½ cup low-fat mayonnaise. 3 tablespoons sweet pickle relish. 2 tablespoons capers, drained and rinsed. 1 teaspoon Creole mustard. ¼ teaspoon salt-free Cajun-Creole seasoning (such as The Spice Hunter) ¼ teaspoon hot pepper sauce (such as Tabasco) Crab cakes: 4 (1-ounce) slices white bread.
From myrecipes.com


CRAB CREOLE | RECIPELION.COM
Retro Recipes from the ‘50s and ‘60s Categories. Ethnic Food African Recipes
From recipelion.com


CRAB CREOLE - RECIPES - PAGE 3 - COOKS.COM
Parboil duck in water to ... 1 teaspoon liquid crab boil. Remove duck from water ... pour over duck. Bake in 300 degree oven for about 3 hours.
From cooks.com


CRAB GUMBO RECIPE: CREOLE CRAB GUMBO - CAMERON'S SEAFOOD
2017-11-27 Creole Crab Gumbo Cooking Directions. In a medium sauce pan over medium heat, melt your butter and then add in the flour and whisk well to make a roux. Keep whisking the roux every few seconds until your roux starts to turn a light brown color. Now turn the heat to low and whisk your roux every minute or so until your roux turns a rich brown ...
From cameronsseafood.com


BEST PRAWN CREOLE RECIPE - HOW TO MAKE PRAWN CREOLE - DELISH
In a large pan over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add garlic, paprika, …
From delish.com


CRAB CAKES WITH CREOLE SAUCE RECIPE - COOKING WITH RUTHIE
2022-02-09 Instructions. Line a large plate with paper towels; set aside. In a large mixing bowl combine eggs, heavy cream, ground mustard, cayenne pepper, tabasco, black pepper, and parsley; mix well.
From cookingwithruthie.com


CREOLE CRAB CAKES | BETTER HOMES & GARDENS
Add celery mixture, bread crumbs, crab meat, and the red and green sweet pepper. Mix well. Shape into 12 cakes. Cook the crab cakes in the 3 tablespoons olive oil in a large skillet for 2 to 3 minutes on each side or until lightly browned. Serve with tartar sauce. Makes 8 appetizer servings or 4 main course servings.
From bhg.com


CREOLE CRAB BISQUE - FRENCH BARN
2016-05-03 Creole Crab Bisque. Ingredients. 4 tablespoons of butter 2 tablespoons of all-purpose flour 1 onion, chopped roughly 1 stalk of celery, chopped roughly 5 cloves of garlic 1 tablespoon of tomato paste 2 bay leaves 2 thyme sprigs ¼ cup of Cognac or other brandy ¼ cup of white wine ¼ cup plus 1 tablespoon of white long-grained rice (uncooked) ½ lemon, juiced 4 …
From french-barn.com


SHRIMP, CRAB AND SAUSAGE GUMBO – EVERYDAY CREOLE
2020-12-05 Then add the bay leaf and thyme and bring to a boil, then reduce to a simmer for 45 minutes. Step 4. Mix in the shrimp, green onions and crab meat and continue to simmer for a final 15 minutes. Season with file, salt and pepper to taste, finishing with the fresh parsley and serve over hot cooked rice. Enjoy!
From everydaycreole.com


CREOLE CRAB CAKE RECIPE | RECIPES, CRAB CAKES, CAJUN CREOLE RECIPES
Jul 31, 2020 - These Louisiana-style creole crab cakes are probably our favorite way to use up the extra crab meat we have left over from our last crab boil (using our signature seafood boil, of course). It's a delicious, easy "after boil" meal that feels like a delicacy and is so satisfying. Jul 31, 2020 - These Louisiana-style creole crab cakes are probably our favorite way to use up the ...
From pinterest.ca


CREOLE CRAB CAKES – EVERYDAY CREOLE
2020-08-23 Step 1. In a pan over medium heat, saute bell pepper, celery, parsley, shallots, black pepper, creole seasoning, salt and garlic for 10-15 minutes or until vegetables have softened. Step 2. Remove from heat and transfer to a bowl to cool to room temperature. If pressed for time, place in the refrigerator to speed the process.
From everydaycreole.com


GULF COAST CRAB CREOLE RECIPE | THE CRAB PLACE
1 teaspoon sugar. 1 teaspoon Worcestershire sauce. dash hot pepper sauce. ½ teaspoon salt. 1/8 teaspoon pepper. cooked rice. In a large skillet, saute onions, garlic and green pepper in bacon fat until tender. Add remaining ingredients and simmer for 20 minutes. Serve over rice.
From crabplace.com


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