Creole Crab Cakes (America's Test Kitchen) Recipe

Name: Creole Crab Cakes (America's Test Kitchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 3 tablespoons vegetable oil; 12 onions, minced or ½ cup minced onion; 12 green bell pepper, stemmed, seeded, and chopped fine; 1 celery rib, chopped fine; 3 garlic cloves, minced; 1 12 lbs lump crabmeat (picked over for any shells); 30 saltine crackers, crushed into fine crumbs or 1 ¼ cups saltine crumbs; ¼ cup mayonnaise; 1 large egg; 2 tablespoons heavy cream; 1 tablespoon dry mustard; ¼ teaspoon cayenne pepper; 1 tablespoon Worcestershire sauce; 1 cup mayonnaise; 1 tablespoon whole grain mustard; ¼ cup chopped dill pickle; 1 scallion, sliced thin; 1 tablespoon fresh lemon juice; ¼ teaspoon cayenne pepper; salt and pepper; lemon wedge, for serving

Servings: persons

2 teaspoons vegetable oil
3 tablespoons vegetable oil
12 onions, minced or ½ cup minced onion
12 green bell pepper, stemmed, seeded, and chopped fine
1 celery rib, chopped fine
3 garlic cloves, minced
1 12 lbs lump crabmeat (picked over for any shells)
30 saltine crackers, crushed into fine crumbs or 1 ¼ cups saltine crumbs
¼ cup mayonnaise
1 large egg
2 tablespoons heavy cream
1 tablespoon dry mustard
¼ teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 cup mayonnaise
1 tablespoon whole grain mustard
¼ cup chopped dill pickle
1 scallion, sliced thin
1 tablespoon fresh lemon juice
¼ teaspoon cayenne pepper
salt and pepper
lemon wedge, for serving

1
FOR THE CRAB CAKES:.
2
Heat 2 teaspoons of the oil in a medium skillet over medium heat.
3
Add the onion, bell peppers, celery, and garlic and cook until soft, about 5 minutes.
4
Transfer to a plate and refrigerate for 5 minutes.
5
Transfer the vegetables to a large bowl.
6
Stir in the crab meat and 3/4 cup of the cracker crumbs, being careful not to break up large pieces of crab.
7
Whisk the mayonnaise, egg, heavy cream, mustard, cayenne and Worcestershire together in a small bowl.
8
Using a rubber spatula, fold the mayonnaise mixture into the crab mixture.
9
Divide into 8 portions and shape each into a 1 1/4 inch-thick cake.
10
Transfer to a plate, cover, and refrigerate until well chilled, at least 30 minutes.
11
FOR THE SAUCE:.
12
Meanwhile, mix all the sauce ingredients together in a small bowl and season with salt and pepper to taste.
13
Cover with plastic wrap and chill until the flavors blend, at least 10 minutes.
14
Heat the remaining 3 tablespoons oil in a 12-inch non-stick skillet over medium-high heat until shimmering.
15
Meanwhile, dredge the crab cakes in the remaining 1/2 cup cracker crumbs and press to adhere the crumbs to the cakes.
16
Cook 4 of the crab cakes until well browned on both sides, about 5 minutes per side.
17
Transfer to a paper towel-lined plate and repeat with the remaining crab cakes.
18
Serve immediately with the lemon wedges and remoulade sauce.
19
Note: To prepare ahead of time- the remoulade sauce can be refrigerated in an airtight container for up to 3 days.
20
The crab cakes can be shaped, wrapped tightly in plastic wrap, and refrigerated for up to 1 day before cooking.

1031

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 22 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 3 tablespoons vegetable oil, 12 onions, minced or ½ cup minced onion, 12 green bell pepper, stemmed, seeded, and chopped fine, and more.

Yes, Creole Crab Cakes (America's Test Kitchen) 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!

Creole Crab Cakes (America's Test Kitchen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions