Crab Cakes Creole Style Recipe

Experience the authentic flavors of Louisiana with these decadent Creole Crab Cakes! Made with succulent lump crab meat, a touch of creamy richness, and a vibrant blend of garlic, dry mustard, and cayenne pepper, these crab cakes are a taste of the bayou. Adapted from Cook's Country magazine, this recipe prioritizes the fresh crab meat, using saltines for a flavorful, non-pasty binder. Prepare to be amazed by the perfect balance of spice and richness in every bite!

Prep Time 35 mins

Cook Time 55 mins

Calories 144.8 kcal

Protein 16g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Crab Cakes Creole Style? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make 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

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Main Dish / Dinner Seafood The Americas American Cajun & Creole Southern Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Seafood American Southern United States Crab Creole Shellfish

Frequently Asked Questions

How long does it take to make Crab Cakes Creole Style?

Crab Cakes Creole Style takes about 90 minutes from start to finish — roughly 35 minutes to prepare and 55 minutes to cook.

How many calories are in Crab Cakes Creole Style?

Crab Cakes Creole Style has approximately 144.8 calories per serving, with about 16 g protein, 2 g carbohydrates and 14 g fat.

What ingredients do I need for Crab Cakes Creole Style?

The key ingredients for Crab Cakes Creole Style are Olive Oil, Onion, Green Bell Pepper, Celery Rib, Garlic, Cracker. See the full list with measurements above.