Ingrédients pour Crab Cakes Creole Style
- Olive Oil
- 1/2 cup chopped onion
- Green Bell Pepper
- Celery Rib
- 2 cloves minced garlic
- Cracker
- 1/4 cup mayonnaise
- 1 large egg
- 1/4 cup heavy cream
- 1 teaspoon dry mustard
- Worcestershire Sauce
- Old Bay Seasoning
- 1/2 teaspoon cayenne pepper
- 1 1/2 pounds lump crab meat
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Comment préparer Crab Cakes Creole Style
- Heat 2 teaspoons of olive oil in a medium skillet over medium heat.
- Add 1/2 cup chopped onion, 1/2 cup chopped bell pepper, 1/2 cup chopped celery, and 2 cloves minced garlic. Cook until softened, about 5 minutes.
- Transfer the vegetable mixture to a plate and refrigerate for 5 minutes.
- Meanwhile, in a large bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon dry mustard, 1/2 teaspoon cayenne pepper, 1/4 cup heavy cream, 1 large egg, 1/4 cup finely crushed saltines, and 1/4 teaspoon salt.
- Add the cooled vegetables to the bowl. Gently fold in 1 1/2 pounds of lump crab meat, being careful not to break up large pieces.
- Divide the mixture into 12 portions. Shape each portion into a 1-inch-thick cake, about the size of your palm.
- Transfer the crab cakes to a plate, cover, and refrigerate for at least 30 minutes, or up to 1 day. This chilling step helps them firm up.
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
- In a shallow dish, place the remaining 1/4 cup of crushed saltines. Dredge each crab cake in the cracker crumbs, pressing gently to adhere.
- Carefully place the crab cakes in the hot oil, ensuring not to overcrowd the pan.
- Cook until golden brown and cooked through, about 5 minutes per side. Adjust heat as needed to prevent burning.
- Transfer the cooked crab cakes to a plate lined with paper towels to drain excess oil.
- Repeat steps 8-12 with the remaining crab cakes, adding more oil to the pan as needed.
- Serve immediately with lemon wedges. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
5g
Fat
9g
Carbs
2g
