Crab Cakes with Spicy Creole Sauce
Servings
8
Prep Time
15 min.
-
Cooking Time
20 min.
-
Total Time
1 h 25 min.
-
Calories
210
IngredientsNutrition
- 1 red bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 tbsp fresh Italian parsley, finely chopped
- 1 extra large egg
- 1 tbsp Dijon mustard
- 3 tbsp light-mayonnaise
- 1 cup panko breadcrumbs
- 2 tbsp iSpice WellnessTM Seafood Seasoning*
- 2 lbs. crab meat, picked through from shell
- breadcrumbs for dredging
- SAUCE
- 1/2 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp Tabasco hot sauce
- 2 tsp fresh lemon juice
- 1 tsp iSpice WellnessTM Seafood Seasoning*
- *Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops and dishware.
Instructions equipment
Step 1: Heat a non-stick pan over medium heat and sweat peppers, onions and celery until translucent.
Step 2: In a large mixing bowl, stir together the cooked vegetables with the rest of the crab cake ingredients and mix until well combined.
Step 3: Divide the crab mixture into 6 equal parts and shape into balls, then flatten them slightly.
Step 4: Dip crab cakes in remaining breadcrumbs to coat evenly.
Step 5: Refrigerate 1 hour uncovered.
Step 6: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 7: Bake crab cakes on baking sheet for 20 -25 minutes or until browned and crispy. Flip them halfway through.
Step 8: Meanwhile mix ingredients for the sauce together and let rest, covered in the fridge until ready to use.
Step 9: Serve crab cakes hot or cold with spicy sauce.
knife
cutting board
non-stick pan
mixing spoon
shallow dish
baking tray
parchment paper
small bowl
spoon
plastic wrap
equipment
knife
cutting board
non-stick pan
mixing spoon
shallow dish
baking tray
parchment paper
small bowl
spoon
plastic wrap
Nutrition
Reviews
Instructions equipment
Step 1: Heat a non-stick pan over medium heat and sweat peppers, onions and celery until translucent.
Step 2: In a large mixing bowl, stir together the cooked vegetables with the rest of the crab cake ingredients and mix until well combined.
Step 3: Divide the crab mixture into 6 equal parts and shape into balls, then flatten them slightly.
Step 4: Dip crab cakes in remaining breadcrumbs to coat evenly.
Step 5: Refrigerate 1 hour uncovered.
Step 6: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 7: Bake crab cakes on baking sheet for 20 -25 minutes or until browned and crispy. Flip them halfway through.
Step 8: Meanwhile mix ingredients for the sauce together and let rest, covered in the fridge until ready to use.
Step 9: Serve crab cakes hot or cold with spicy sauce.
knife
cutting board
non-stick pan
mixing spoon
shallow dish
baking tray
parchment paper
small bowl
spoon
plastic wrap
equipment
knife
cutting board
non-stick pan
mixing spoon
shallow dish
baking tray
parchment paper
small bowl
spoon
plastic wrap
INGREDIENTS
- 1 red bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 tbsp fresh Italian parsley, finely chopped
- 1 extra large egg
- 1 tbsp Dijon mustard
- 3 tbsp light-mayonnaise
- 1 cup panko breadcrumbs
- 2 tbsp iSpice WellnessTM Seafood Seasoning*
- 2 lbs. crab meat, picked through from shell
- breadcrumbs for dredging
- SAUCE
- 1/2 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp Tabasco hot sauce
- 2 tsp fresh lemon juice
- 1 tsp iSpice WellnessTM Seafood Seasoning*
- *Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops and dishware.