📝 About This Recipe
These authentic Creole-style crab cakes are a celebration of the Gulf Coast, featuring massive chunks of sweet jumbo lump crabmeat held together with just enough binder to keep them delicate. Infused with the 'Holy Trinity' of Cajun aromatics and a bold kick of cayenne and mustard, they offer a sophisticated balance of heat and seafaring sweetness. Pan-seared to a golden-brown crisp, these cakes bring the soulful elegance of a New Orleans French Quarter bistro right to your kitchen.
🥗 Ingredients
The Crab Mixture
- 1 pound Jumbo Lump Crabmeat (fresh, picked through for shells)
- 1/4 cup Celery (finely minced)
- 1/4 cup Green Bell Pepper (finely minced)
- 3 stalks Green Onions (white and green parts, thinly sliced)
- 2 cloves Garlic (minced)
- 1/2 cup Panko Breadcrumbs (plus extra for dredging)
- 1 large Egg (beaten)
Creole Seasoning & Wet Base
- 1/4 cup Mayonnaise (high quality, like Duke's or Hellmann's)
- 1 tablespoon Creole Mustard (Zatarain's preferred, or grainy Dijon)
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Hot Sauce (Louisiana style, like Crystal or Tabasco)
- 1.5 teaspoons Creole Seasoning (Tony Chachere's or similar)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
For Searing
- 2 tablespoons Unsalted Butter
- 2 tablespoons Vegetable Oil (for a higher smoke point)
👨🍳 Instructions
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1
Gently pick through the crabmeat to remove any bits of shell or cartilage. Be careful not to break up the large lumps; the texture is key to a great cake.
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2
In a small skillet over medium heat, melt a teaspoon of butter and sauté the minced celery and bell pepper for 3-4 minutes until softened. Add the garlic and cook for 30 seconds more. Set aside to cool completely.
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3
In a large mixing bowl, whisk together the beaten egg, mayonnaise, Creole mustard, Worcestershire sauce, hot sauce, lemon juice, and Creole seasoning until smooth.
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4
Fold in the cooled sautéed vegetables, green onions, and fresh parsley into the mayonnaise mixture.
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5
Add the 1/2 cup of panko breadcrumbs and the crabmeat to the bowl. Using a rubber spatula, very gently fold the ingredients together until just combined. Do not overmix.
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6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'rest' allows the breadcrumbs to hydrate and helps the cakes hold their shape during frying.
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7
Divide the mixture into 8 equal portions and gently shape them into thick patties (about 2.5 inches wide). If the mixture feels too loose, add another tablespoon of panko.
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8
Optional: Lightly dust the outside of each patty with a bit of extra panko for an extra-crispy exterior.
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9
Heat the remaining butter and vegetable oil in a large non-stick or cast-iron skillet over medium heat until the butter is foamy.
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10
Place the crab cakes in the skillet, working in batches if necessary to avoid crowding. Fry for 4-5 minutes per side until deeply golden brown and heated through (internal temp of 160°F).
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11
Transfer the cooked cakes to a paper towel-lined plate to drain for one minute before serving.
💡 Chef's Tips
Always use 'Jumbo Lump' crabmeat for the best texture; 'claw meat' is too shredded and will result in a mushy cake. The most common mistake is over-mixing; handle the crab like it's fragile lace to keep those beautiful chunks intact. Chilling the mixture is not optional—it acts as a 'glue' so you don't have to use excessive breadcrumbs. If your Creole seasoning contains salt, be careful adding extra salt to the mix; taste a tiny bit of the vegetable/mayo base first. For a gluten-free version, substitute the panko with crushed pork rinds or gluten-free cracker meal.
🍽️ Serving Suggestions
Serve with a side of spicy Remoulade sauce and a lemon wedge for acidity. Pair with a crisp, cold Chenin Blanc or a classic New Orleans Abita Amber beer. Accompany with a light Maque Choux (Cajun corn salad) or a simple arugula salad. Serve atop a bed of fried green tomatoes for a true Southern showstopper. Great as a main course or as a 'Crab Cake Benedict' for a decadent Creole brunch.