Creole Crab Cakes
Appears in Cook's Country August/September 2005
A mix of spices and aromatic vegetables flavors these crab cakes, and heavy cream adds a touch of richness.
WHY THIS RECIPE WORKS
Our Creole Crab Cakes are flavored with the key flavors of Creole cooking: onion, green bell pepper, celery, garlic, and, of course, cayenne pepper. We recommend using lump crabmeat for the crab cakes. It costs a little more, but the succul...