Creole Crab Cakes

Name: Creole Crab Cakes
Yield: Serves 4
Cuisine: American, Creole & Cajun
Ingredients: 2 teaspoons, vegetable oil plus 3 additional tablespoons; 1/2 , small onion, chopped fine; 1/2 , green bell pepper, seeded and chopped fine; 1 rib, celery, chopped fine; 1 tablespoon, garlic, minced; 1 1/2 pounds, lump crabmeat, picked over for any shells; 1 1/4 cups, crushed saltine crackers; 1/4 cup, mayonnaise; 1 , large egg; 2 tablespoons, heavy cream; 1 tablespoon, dry mustard; 1/4 teaspoon, cayenne pepper; 1 tablespoon, Worcestershire sauce

3 comments

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.

SERVES4

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...

This is a members' feature.