Crab Cakes Creole Style Best Recipes

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CRAB CAKES-CREOLE STYLE

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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

Ingredients:

  • 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.

CRAB CAKES WITH CREOLE MUSTARD SAUCE

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Crab Cakes with Creole Mustard Sauce image

Provided by Food Network

Categories     appetizer

Time 21m

Yield 4 servings

Number Of Ingredients 20

Ingredients:

  • 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.

CREOLE CRAB AND CRAWFISH CAKES

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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

Ingredients:

  • 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 CRAB CAKES

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Creole Crab Cakes image

Make and share this Creole Crab Cakes recipe from Food.com.

Provided by Donna Luckadoo

Categories     Crab

Time 10m

Yield 10 patties

Number Of Ingredients 13

Ingredients:

  • 8 ounces shredded crabmeat
  • 1 tablespoon olive oil
  • 1/4 cup diced celery
  • 1/2 cup diced sweet onion
  • 1/3 cup diced green pepper
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 cups french breadcrumbs
  • 3 tablespoons olive oil

Steps:

  • Cook Celery, Peppers & Onions until tender.
  • Let cool.
  • Mix the remaining ingredients adding cooled vegetables.
  • Shape into 10 Patties or cakes and fry the cakes in 3 tablespoons of oil for 3-5 minutes or until crispy.
  • Serve with tarter or cocktail sauce.

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