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Creole Crab Cakes


1/2 lb. Blue Crab claw meat
1/2 lb. Blue Crab lump meat
2 large eggs beaten
1 teaspoon Coleman's dry mustard
1/2 teaspoon granulated garlic
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons fresh chopped Italian flat leaf parsley
1 tablespoon Creole Mustard
1/4 cup Holy Trinity*
1 1/2 cups saltine crackers, coarsely broken (in a bag, with a rolling pin)


Mix all the ingredients except for the saltine crackers. Blend in the coarsely broken saltine crackers. Let stand, refrigerated, for one hour. Form 3 ounce balls or patties and brown both sides in a lightly oiled heavy skillet. Makes 10-12 cakes.

*Holy Trinity: 1/2 green bell pepper, 1/2 red bell pepper, and a white onion finely diced and sautéed in oil until clear.

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