Crab Cakes-Creole Style
55 mins (prep 45, cooking 10)
15 ingredients
12 servings
In Louisiana, most dishes include plenty of fresh garlic, dry mustard, and cayenne pepper for Creole flavor. Heavy cream adds richness (because no Louisiana dish isn’t rich). You need to start with a large dose of good quality lump crabmeat and keep the binder to a minimum. Saltines add more flavor than other binders and won’t make the crab cakes pasty. This recipe was adapted from Cook's Country Magazine.

Categories:  <-60-mins , north-american , main-dish , american , seafood , shellfish , southern-u.s. , creole , crab , time-to-make ,
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Serving Size (46.07 g)
Servings 12
Amount per Serving
Calories 231.37 Calories from Fat 144.63
% Daily Value *
Total Fat 16.07g 296.69%
Saturated Fat 3.3g 197.84%
Trans Fat 0.16g %
Cholesterol 4.26mg 17.06%
Sodium 339.08mg 169.54%
Total Carbohydrate 18.55g 74.18%
Dietary Fiber 0.81 g 38.93%
Sugars 1.57 g %
Protein 3.44g 82.45%
Vitamin A 112.64IU% Vitamin C 0.7mg%
Calcium 48.25mg% Iron 1.68mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small onion, green bell pepper, celery rib, large egg, lump crabmeat