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Creole Crab Cakes

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

5 minutes

Makes:

4 servings

Ingredients

8  oz.  Crab Claw Meat, picked over to remove shells

2  cups  fresh white bread crumbs

1/4  cup  non-fat yogurt or 3 tablespoons cream

1  egg, beaten

2  tablespoon  finely chopped onion

1  tablespoon  finely chopped celery

1/2  teaspoon  Old Bay Seasoning

*  canola oil for frying

1/2  cup  flour

Instructions


Make 2 cups coarse bread crumbs by pulsing 4 to 6 slices torn bread in a food processor or blender 15 seconds.

Blend all ingredients, except flour and oil, with a fork in a medium bowl until evenly mixed.

Heat 1/8 to 1/4 inch canola oil (about 1 to 1 1/2 cups) in a 10-inch skillet 5 minutes over Medium-High heat.

Oil is hot when a pinch of flour sizzles immediately.

Form crab mixture into 8 cakes about 3 inches in diameter and 1/2-inch thick.

Turn each cake in flour to coat both sides.

Fry immediately or set on waxed paper until ready to fry. Fry 4 crab cakes at a time 2 minutes per side or until light golden brown. Remove and drain on folded paper towel.
Nutritional Information
No Nutritional Information Available
Source:

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