• All
  • Products Only
  • Recipes Only

Creole Crab Cakes


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

5 minutes


4 servings


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


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

Overall Rating

Be the first to rate this recipe.

Have you tried this dish? Let others know what you think!