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.




1 hr


20 min


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