Crab Cakes Creole Style pg 1 of 2
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Butter............................................................. 1 tbsCelery (finely diced)................................... 1/2 cupOnions (finely diced).................................. 1 cupRed Pepper Sweet (finely diced)............. 1/4 cupYellow Pepper Sweet (finely diced)........ 1/4 cupCayenne Pepper........................................ 1/4 tbspGarlic (finely chopped).............................. 3 tspCrab Meat (finely chopped)...................... 16 ozChives (finely chopped)............................ 1/4 cupParmigiano-Reggiano (grated)............... 1/4 cupParsley Leaves (finely chopped)............ 2 tbspCreole Mustard (Old Style Maille).......... 1 tbspMayonnaise (low fat)................................ 1/2 cupBread Crumbs make 3 (only use)...........1 1/2 cupsAll Purpose Flour make 2 (only use)...... 3/4 cupEgg 2 Large (only use)............................. 1.5Water............................................................ 3 tbspCreole Seasoning (pg 2).......................... 5 tbsp
Finely dice up all vegetables, crab meat and parsley. In a small fry pan melt butter and add onions, peppers (both), celery and cayenne.
Cook on medium heat, stirring until soft and slightly golden (about 8 min). Then add garlic continue stirring and cook another 3 minutes. Set aside to cool.
In a large mixing bowl combine crabmeat, chives, cheese, parsley, mustard, mayonnaise the cooled cooked vegetables and 3/4 cups of bread crumbs. Mix together well. In a small bowl (pie pan is easier if available) put flour and 2 tbsp of creole seasoning mixing well, in another eggs and water whisking together well (again pie pan is easier), in a third bowl put remaining bread crumbs and 2 tbsp creole seasoning mixing well.
Use 2 large soup spoons scoop out enough crab meat (about 20 grams) to fill 1 tart cup of a small butter tart tray. Coat tart tray with non-stick spray., Form crab cake mix into somewhat round ball put into flour and roll around (with 2 forks) to coat evenly. Move into egg mixture and coat well (use 2 separate forks, keeps flour, egg and crumbs from mixing). Move into bread crumb and roll around to coat evenly (same old 2 separate forks).
Drop into tart tray and press to fill it up, it should be flush to top of tray. Repeat about 23 more times. Bake at 375 for 20 minutes and enjoy!
Number of Servings: 24
Recipe submitted by SparkPeople user DRVILLEN.
Cook on medium heat, stirring until soft and slightly golden (about 8 min). Then add garlic continue stirring and cook another 3 minutes. Set aside to cool.
In a large mixing bowl combine crabmeat, chives, cheese, parsley, mustard, mayonnaise the cooled cooked vegetables and 3/4 cups of bread crumbs. Mix together well. In a small bowl (pie pan is easier if available) put flour and 2 tbsp of creole seasoning mixing well, in another eggs and water whisking together well (again pie pan is easier), in a third bowl put remaining bread crumbs and 2 tbsp creole seasoning mixing well.
Use 2 large soup spoons scoop out enough crab meat (about 20 grams) to fill 1 tart cup of a small butter tart tray. Coat tart tray with non-stick spray., Form crab cake mix into somewhat round ball put into flour and roll around (with 2 forks) to coat evenly. Move into egg mixture and coat well (use 2 separate forks, keeps flour, egg and crumbs from mixing). Move into bread crumb and roll around to coat evenly (same old 2 separate forks).
Drop into tart tray and press to fill it up, it should be flush to top of tray. Repeat about 23 more times. Bake at 375 for 20 minutes and enjoy!
Number of Servings: 24
Recipe submitted by SparkPeople user DRVILLEN.
Nutritional Info Amount Per Serving
- Calories: 84.1
- Total Fat: 2.1 g
- Cholesterol: 30.5 mg
- Sodium: 320.4 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.8 g
- Protein: 6.1 g
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