These Creole-spiced crab cakes make a delicious side dish or appetizer. The key is to use a small amount of crumbled crackers instead of breadcrumbs for a lighter, less-starchy cake.
Preparation Time
40 mins
Cooking Time
20 mins
Total Time
60 mins
Calories
530 Calories
Recipe Instructions
Step 1
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.
Step 2
Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
Step 3
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.
Step 4
Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
Step 5
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.
Step 6
Shape the crab mixture into 12 small cakes.
Step 7
Heat vegetable oil in the skillet over medium high heat.
Step 8
Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
Step 9
To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.
Ingredients
1 cup mayonnaise
3 tablespoons vegetable oil
1 teaspoon paprika
3 cloves garlic, minced
2 teaspoons ground black pepper
2 large eggs, beaten
2 teaspoons dried basil
2 stalks celery, finely chopped
1 teaspoon dried dill weed
2 tablespoons salted butter
1 tablespoon chile-garlic sauce (such as Sriracha®)
1 tablespoon parsley flakes
1 bunch green onions (green portion only), chopped
1 pound lump crabmeat, picked free of shell
9 buttery crackers (such as Keebler Club® crackers), crushed
2 teaspoons parsley flakes
0.5 teaspoon dried thyme
0.5 onion, finely chopped
0.5 large red bell pepper, finely chopped
0.5 large carrot, finely chopped
0.5 teaspoon oregano
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons Creole seasoning (such as Tony Chachere's®)
