Creole Crab Cakes Recipes

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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.

CAJUN CRAB CAKES (NO BREADCRUMBS)



Cajun Crab Cakes (No Breadcrumbs) image

Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!

Provided by Tracy

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h30m

Yield 6

Number Of Ingredients 23

2 tablespoons salted butter
½ onion, finely chopped
2 stalks celery, finely chopped
½ large red bell pepper, finely chopped
1 bunch green onions (green portion only), chopped
½ large carrot, finely chopped
3 cloves garlic, minced
1 tablespoon parsley flakes
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon dried dill weed
½ teaspoon oregano
½ teaspoon dried thyme
2 large eggs, beaten
1 pound lump crabmeat, picked free of shell
9 buttery crackers (such as Keebler Club® crackers), crushed
3 tablespoons vegetable oil
1 cup mayonnaise
1 tablespoon chile-garlic sauce (such as Sriracha®)
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons parsley flakes
1 teaspoon paprika

Steps:

  • Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
  • Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
  • Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
  • Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
  • Shape the crab mixture into 12 small cakes.
  • Heat vegetable oil in the skillet over medium high heat.
  • Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
  • To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

Nutrition Facts : Calories 529.9 calories, Carbohydrate 13.3 g, Cholesterol 143.6 mg, Fat 44.2 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 1039.5 mg, Sugar 3.2 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

CREOLE CRAB AND CRAWFISH CAKES



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

Steps:

  • 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

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.

CREOLE CRAB CAKES WITH KALE AND PARMESAN



Creole Crab Cakes with Kale and Parmesan image

Pretend like you're down in the Bayou with these Creole Crab Cakes with Kale and Parmesan. Why wait? Try these crab cakes with your dinner tonight!

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield 8 servings, 2 crab cakes each

Number Of Ingredients 9

1-2/3 cups hot water
1/2 tsp. zest and 1 Tbsp. juice from 1 lemon
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 pkg. (10 oz.) frozen chopped kale, thawed, drained
1 can (6 oz.) crabmeat, drained, flaked
1/3 cup KRAFT Grated Parmesan Cheese
1/2 tsp. ground red pepper (cayenne)
3 eggs, beaten
2 Tbsp. butter or margarine, divided

Steps:

  • Add hot water, lemon zest and lemon juice to stuffing mix in large bowl; stir just until moistened.
  • Stir in all remaining ingredients except butter; shape into 16 patties, using about 1/4 cup crabmeat mixture for each.
  • Melt 1 Tbsp. butter in large skillet on medium heat. Add 8 patties; cook 5 min. on each side or until heated through and golden brown on both sides. Repeat with remaining butter and patties.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 510 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 1 g, Protein 10 g

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.

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.

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From juliassimplysouthern.com


CREOLE CRABCAKES - FOOD NETWORK
For the creole crabcakes. 450g jumbo lump crabmeat. 4 cloves garlic, minced and roasted in olive oil. 115g mayonnaise. Pinch chopped fresh tarragon leaves. Pinch fresh chopped thyme leaves. Dash seafood seasoning (recommended: Old Bay) Salt and freshly ground black pepper. Breading (plain flour, 3 eggs, lightly beaten with a little water, and panko bread crumbs) Olive oil. Chipotle-honey ...
From foodnetwork.co.uk


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 KING CRAB CAKES - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
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 …
From therecipes.info


MARDI GRAS CELEBRATION - CREOLE CRAB CAKES, REMOULADE SAUCE, …
Make Crab Cakes: Cook onion, bell pepper, and celery in 1 tbsp butter in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes. Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/2 ...
From theheritagecook.com


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