Creole Crab Cakes
Savor the coastal flavor of these easy-to-make Southern crab cakes, packed full of fresh lump crab meat and cooked to crispy, golden perfection. Serve with creamy tartar sauce for dipping, as an appetizer or as a lunch entree served with a salad. Allow an hour or more to chill the spicy crab meat mixture before making the cakes.
Yield:
8 small or 4 large
Ingredients
- ½ cup bell pepper (red or yellow), small dice
- 2 large eggs, beaten, divided
- 2 tablespoons Blue Plate® Creole Tartar Sauce + extra for serving
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Creole seasoning
- ½ cup + 1 ½ tablespoons plain bread crumbs
- 1 clove garlic, minced
- Salt, to taste
- Cayenne pepper, to taste
- 1 pound lump or jumbo lump blue crab meat, picked of shells
- ¼ cup cornstarch
- 4 tablespoons (¼ cup) olive oil, for cooking
Directions
- Combine bell pepper, half of the beaten eggs, the 2 tablespoons of tartar sauce, parsley, lemon juice, Creole seasoning, the 1 ½ tablespoons of bread crumbs, garlic and salt and pepper and whisk well to combine.
- Gently fold the crab meat into the mixture. Cover and refrigerate the mixture for at least 1 hour and up to 3 hours.
- Arrange 3 shallow bowls for dredging. Add the cornstarch to the first bowl, the remaining beaten egg to the second bowl and the half cup of bread crumbs to the third bowl. Season the bread crumbs with a little salt and pepper.
- Preheat the oven to 350℉. Make the patties: Spoon about ¼ cup of the mixture into the palm of one hand and form a flat, 2-inch round patty. Repeat with the remaining mixture.
- Dredge the crab cakes in the cornstarch, lightly dusting them on both sides, then transfer to the egg mixture and then to the breadcrumbs bowl, making sure each patty is covered on both sides with egg and then breadcrumbs. Set the patties aside on a platter until ready to cook. (If not cooking immediately, refrigerate or freeze them right away.)
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches and cook until golden brown, about 2 to 3 minutes on each side. Add the remaining 2 tablespoons of olive oil to the skillet as needed.
- Transfer the cooked crab cakes to a baking sheet lined with parchment or aluminum foil and place in the oven until heated through, about 5 to 7 minutes.
- Serve the crab cakes with Blue Plate Creole Tartar Sauce on the side for dipping.
