Creole Crab Cakes
Ingredients
| 1/2 lb blue crab claw meat | ||
| 1/2 lb jumbo lump crab meat | ||
| 2 large eggs, beaten | ||
| 1 tsp Coleman's dry mustard | ||
| 1/2 tsp garlic powder | ||
| 1/2 tsp celery salt | ||
| 1 tsp cayenne pepper | ||
| fresh cracked black pepper to taste | ||
| 1 tbs Worcestershire sauce | ||
| 1 tbs lemon juice | ||
| 1 tbs of creole or whole grain mustard | ||
| 1 tbs onions, chopped | ||
| 1 tbs bell pepper, chopped | ||
| 1 tbs celery | ||
| 1 cup panko Japanese bread crumb | ||
| canola oil for frying |
To us any crab cake is good. This a creole version that we are sure that you will love. This version uses lump as well as claw meat.
- Gently mix together all ingredients, except for the bread crumbs.
- Gently mix in the bread crumbs taking care not to break up the crab meat lumps.
- Place covered in the refrigerator for at least 1 hour.
- Form 2 to 4 ounce round balls and cook in a hot skillet with a little oil flattening until lightly browned on each side.
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