Creole Cake Recipes

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Creole Cake image

This is one of those recipes that has been around for a long, long time. I remember one of my Aunt's making this recipe when I was a little girl. It brings back memories. The cake gets moister and more delicious after sitting for 24 hours.

Provided by PaulaG

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

2 cups sugar
1/2 cup cocoa
2 cups flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1/2 cup vegetable oil
1 tablespoon vanilla
1 cup boiling water
2/3 cup evaporated milk
1/4 cup margarine, melted
3/4 cup chopped pecans
1 cup angel flake coconut
1 1/2 cups brown sugar, packed
1 teaspoon vanilla


  • Preheat oven to 325 degrees.
  • Mix sugar, cocoa, flour and baking soda until well blended.
  • Add 2 eggs, milk, oil and vanilla, mix well.
  • Slowly add the boiling water while mixing with mixer at low speed.
  • Mixture will be very thin.
  • Pour into a greased and floured 9 x 13 inch pan.
  • Bake for 30 to 35 minutes.
  • While cake is baking mix ingredients for frosting.
  • As soon as cake is done, remove from oven and spread frosting evenly over cake.
  • Place under broiler for 1 to 2 minutes or until mixture begins to brown.
  • Let cool before cutting.


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
1 cup panko bread crumbs
4 teaspoons dried parsley flakes
2 teaspoons coarsely ground pepper
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


  • 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.


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


  • 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.


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


  • 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 and Crawfish Cakes image

Provided by Food Network

Time 1h2m

Yield 4 to 6 servings or 10 to 12 ca

Number Of Ingredients 26

1 pound crawfish
1 pound crabmeat
3 large eggs
1 teaspoon dry mustard
1/2 teaspoon granulated garlic
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon Creole mustard
1/4 cup bell pepper, chopped
1/4 cup celery, chopped
1/2 cup chopped onion
1 cup rice, cooked
1 cup saltines, broken
1/2 cup bread crumbs
1 cup mayonnaise
3 green onions, finely chopped
1 celery stalk, finely chopped
2 tablespoons horseradish, prepared and drained
1 tablespoon chives, finely chopped
1 tablespoon Dijon mustard
1tablespoon fresh lemon juice
1 clove garlic
1/2 teaspoon hot pepper sauce


  • In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
  • Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
  • Yield: 1 3/4 cups of sauce



Categories     Cake     Chocolate     Dessert     Bake

Yield 16 servings

Number Of Ingredients 25

2 cups un-sifted all purpose flour
1 teaspoon baking soda
1/2 cup butter/margarine
1/2 cup salad oil
3 squares unsweetened chocolate
1 cup water
2 cups sugar
2 eggs, beaten
1/2 cup sour milk *
1 teaspoon vanilla extract
*NOTE-place 1 1/2 teaspoons vinegar in a 1 cup measure; fill with milk to measure 1/2 cup.
1 (5.3 ounce) can evaporated milk
3/4 cup sugar
1/4 cup water
1/4 cup chopped seedless raisins
1/2 cup chopped dates
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup chilled heavy cream
1 (6 ounce) package semisweet chocolate pieces
1/2 cup sour cream
dash salt


  • Step 1: Preheat oven to 350 degrees. Sift flour with baking soda into large bowl. Grease and flour two 9 X 8 X 2 inch square cake pans. Step 2: To flour mixture, add 2 cups sugar, the eggs, sour milk, and1 teaspoon vanilla extract; mix with wooden spoon. Stir in cooled chocolate JUST to combine. Quickly turn into prepared pans; bake 30 to 35 minutes, until surface springs back when pressed with finger. Step 3: Cool in pans 5 minutes. Carefully loosen sides with spatula. Turnout on racks; cool. MAKE FILLING: In a small saucepan, combine milk, sugar, and 1/4 cup water. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Stir with wooden spoon. Step 4: Cook, stirring, until mixture is thickened, about 5 minutes. Add vanilla and nuts. Cool completely. In a small bowl, beat cream with rotary beater JUST until stiff. On plates, place layer, top side down; spread with filling, then whipped cream. Top with second layer. Step 5: MAKE FROSTING: Melt chocolate pieces in top of double boiler over hot water. Remove top of double boiler from hot water. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 minutes, until frosting is of spreading consistency. Step 6: With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover sides. TO SERVE: With sharp thin knife, mark top of cake into 4 quarters; then cut each quarter into 4 slices.



This Christmas cake comes from Lucy Waverman, who received the recipe from her tester, Eshun Mott; it was subsequently published in the Globe and Mail.

Categories     Fruit

Yield Makes 8 small or 3 large cakes

Number Of Ingredients 25

2 cups chopped dried apricots
2 cups dried cranberries or cherries
2 cups chopped dried pineapple
2 cups chopped pitted prunes
2 cups yellow raisins
2 cups Thompson raisins
1 cup candied orange peel
1 cup chopped dried figs
1 cup rum
1 cup brandy
1 cup port
1 cup Cointreau
1 cup water
2 teaspoons bitters
1 (3-inch) cinnamon stick
1 teaspoon ground cinnamon
1 teaspoon fresh ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 cups unsalted butter, softened
3 cups Demerara sugar
8 large eggs, beaten
3 cups self-rising flour
2 teaspoons vanilla extract


  • Combine fruit in a large pot. Stir in rum, brandy, port, Cointreau, water and bitters. Add cinnamon stick, cinnamon, nutmeg, cloves, allspice and salt. Bring mixture to a boil, reduce heat and simmer gently for 10 minutes. Remove fruit mixture to large bowl, cover with plastic wrap and let sit for five days, tossing it once a day. Prepare cake pans. This is a large amount of cake and will fill eight gift- sized loaf pans, four 8-inch square pans or any combination of other sizes. Butter pans and line with parchment paper. Preheat oven to 275 degrees F. Beat together butter and sugar until well mixed. Gradually beat in eggs a little at a time, adding some of the flour if the mixture starts to curdle. Stir in remaining flour. Add fruit mixture with liquid to flour and egg mixture. I find it easiest to use your hands to do this. Spoon into prepared pans and smooth the surface. Loosely cover top with a double layer of parchment paper. Bake for about 2 hours for small pans and up to 3 hours for large ones. Test with a wooden pick. It should come out clean although the cake will be quite moist in centre. Cool pans on rack. Unmold and wrap with foil. Leave for a few days before cutting.

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Top Asked Questions

How to bake a creole Christmas cake?
Spoon the batter into the greased cake or springform pan and use the back of a spoon to make the batter level. This will ensure that the cake bakes flat. Then put the cake in the center of the preheated oven and bake it for 3 hours. Creole Christmas cake bakes for so long because the oven temperature is low.
How many Cajun and Creole recipes are on Allrecipes?
Allrecipes has more than 560 trusted Cajun and Creole recipes complete with ratings, reviews and cooking tips. An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp.
What to eat in Creole cooking?
Jambalaya is a signature dish of Creole cuisine and is a one-skillet meal featuring cooked rice with vegetables and almost any kind of meat. Chicken and andouille sausage are the stars here, with a supporting cast of tomatoes, onions, peppers, and garlic.
What is Creole chicken and vegetables?
Creole Chicken and Vegetables. This speedy one-dish meal is a great way to bring the flavors of New Orleans to your table without spending all day in the kitchen. The use of frozen veggies, quick-cooking rice, and a few on-hand spices are the secrets to speed. Watch the video for more prep tips.

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