Creole Crab Cakes
Crispy, golden crab cakes with a Creole twist, perfect for seafood lovers and special occasions.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Large skillet
- Spatula
- Measuring cups and spoons
Ingredients
- 1 large egg beaten
- 1/3 cup mayonnaise
- 2 tablespoons Creole mustard or Dijon mustard, if that's what you've got
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Louisiana Hot Sauce or any hot sauce, optional for heat lovers
- Salt and pepper to taste
- 1 pound jumbo lump crabmeat picked through for shells (keep the chunks, they’re the MVP!)
- 3/4 cup panko breadcrumbs or crushed saltines, for a hint of nostalgia
- 2 tablespoons fresh parsley chopped
- 1/4 cup olive oil or more if your skillet needs some extra love
- Lemon wedges for serving (your little burst of sunshine!)
- Tartar sauce for serving (because extra is always in style)
Instructions
- Prep Your Flavor Base: Grab a small mixing bowl and whisk together the egg, mayonnaise, mustard, Worcestershire sauce, and hot sauce. Don’t forget a pinch of salt and pepper—seasoned chefs (you!) know seasoning is the key to greatness.
- Keep It Gentle: In a large mixing bowl, carefully combine the crabmeat, breadcrumbs, and parsley. Pro move? Use your hands or a soft touch to keep that crabmeat in its glorious chunky form.
- Bring It All Together: Pour the egg mixture into the crab mixture like you’re the boss of deliciousness. Gently fold until it’s just combined—think delicate, like mixing sequins into glitter glue.
- Shape and Chill: Form the crab mixture into 8 even patties. Place them on a plate or tray and pop them into the fridge for 20 minutes. This little chill session helps the patties stay fab and firm when they hit the heat.
- Sizzle Time: Heat your olive oil in a large skillet over medium heat until it’s shimmering like a Mardi Gras bead in the sunlight. Carefully place the crab cakes into the skillet. If you need to cook in batches, no biggie—golden perfection can’t be rushed.
- Get That Golden Glow: Cook each crab cake for about 3-5 minutes per side, flipping gently like you’re handling fine china. You’re aiming for crispy, golden brown beauty with every bite. If your skillet feels a little dry, add a splash more oil to keep things sizzling.
- Rest and Relax: Transfer the cooked crab cakes to a paper towel-lined platter so they can chill while any extra oil does its disappearing act.
- Serve and Slay: Plate those crab cakes, squeeze fresh lemon juice over them for brightness, and serve with tartar sauce on the side. Maybe pour yourself a drink too—you deserve it, champ!
Notes
- Gluten-Free Swap: Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers for all my gluten-free queens (and kings).
- Turn Up the Heat: Love a little inferno in your bite? Add more hot sauce or a pinch of cayenne to the mix!
- Pro Tip: That 20-minute fridge time? Non-negotiable, babes. This cool-down is the ticket to crab cakes that hold their shape like champs. Trust me, it’s worth the wait.