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Nutrition Facts
Serving Size 1 (170g) Recipe makes 6 servings
Calories 317
Calories from Fat 189		(59%)
Amount Per Serving		%DV
	Total Fat 21.0g	32%
	Saturated Fat 10.9g	54%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 112mg		37%
Sodium 954mg		39%
Potassium 235mg		6%
Total Carbohydrate 14.4g		4%
	Dietary Fiber 0.8g	3%
	Sugars 1.6g
Protein 17.5g		35%
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Creole Crab Cakes

Recipe #389210 | 35 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: gailanng
Sep 8, 2009

We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even more so.

SERVES 6 , 6 patties (change servings and units)

Ingredients

1 lb crabmeat, fresh and drained
1/2 cup italian dried breadcrumbs
1/2 teaspoon baking powder
1/3 cup milk
1 tablespoon creole mustard (grainy mustard)
1 large egg, beaten
1/4 cup mayonnaise
2 tablespoons green onions, finely chopped
1/4 teaspoon garlic powder
1 1/2-2 teaspoons cajun seasoning or creole seasoning
2 teaspoons dried onion flakes
2 teaspoons parsley flakes
1/4 cup all-purpose flour or dried breadcrumbs
1/2 cup butter

Directions

1
Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
2
Coat with flour or breadcrumbs. Chill at least 1 hour.
3
Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.