Crab Cakes-Creole Style Recipe

Name: Crab Cakes-Creole Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Divide into 12 portions and shape each into 11/4-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.
4
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).
5
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.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 small onion, diced, 1/2 green bell pepper, diced, 1 celery rib, diced, and more.

Yes, Crab Cakes-Creole Style falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes-Creole Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions