CREOLE CRAB CAKES

Hot Rod's Creole Crab Cakes Recipe

These Louisiana-style creole crab cakes are probably our favorite way to use up the extra crab meat we have left over from our last crab boil (using our signature seafood boil, of course). It's a delicious, easy "after boil" meal that feels like a delicacy and is so satisfying.

 

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Makes: 6-8 crab cakes

 

WHAT YOU’LL NEED:

  • 1 large egg

  • 1/4 cup mayonnaise

  • 1 teaspoon of your preferred herb, we suggest parsley

  • 2 teaspoons of your favorite dijon mustard

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon FRESH lemon juice, plus more for serving

  • 1 pound fresh lump crab meat (this is a great way to use leftover boiled crab meat)

  • 2/3 cup Lance/Club/whatever ya got cracker crumbs (about 14 crackers)

  • 1 teaspoon Bayou Dust seasoning (up to 1 and 1/2 teaspoons for a spicier kick)

    DIRECTIONS:

    1. Whisk the egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, Bayou Dust, lemon juice, and salt together in a large bowl.

    2. Make sure the wet ingredients are mixed very well and the egg is properly broken down. Take your cracker crumbs and crab meat and gently fold into the wet mixture.

    3. Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

    4. While your mixture is chilling, warm-up a cast iron pan to medium-high heat.

    5. Toss some butter the cast iron pan and let it melt.

    6. Use a 2 or 3 oz scoop and cook for roughly 3-5 minutes per side. Make sure on the first flip to gently press down on the crab cake to cook through.

    7. Cook until each side is a beautiful golden-brown with a little char.

    8. Serve a la carte with some grilled veggies, or as a crab cake sandwich with some potato buns and fresh creole tomatoes!

    Hot Rod's Creole Crab Cake Recipe

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