Creole Crab Cakes
|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.