Creole Crab Cakes Recipe
Savor coastal flavor with Reily Products' Creole Crab Cakes, packed with fresh lump crab meat and Blue Plate Creole Tartar Sauce. Perfect as an appetizer or lunch entree.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reilyproducts.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Baking sheet
- Parchment paper
- Aluminum foil
- Oven
- Stove
- Spatula
- Spoon
- Serving platter
- Plate
- Refrigerator
- Freezer
Ingredients
- ½ cup bell pepper (red or yellow), small dice
- 2 large eggs, beaten, divided
- 2 tablespoons Blue Plate® Creole Tartar Sauce + extra for serving
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Creole seasoning
- ½ cup + 1 ½ tablespoons plain bread crumbs
- 1 clove garlic, minced
- Salt, to taste
- Cayenne pepper, to taste
- 1 pound lump or jumbo lump blue crab meat, picked of shells
- ¼ cup cornstarch
- 4 tablespoons (¼ cup) olive oil, for cooking
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