Rosie Mayes’ Creole Crab Cakes

published Feb 16, 2023
Creole Crab Cakes with Sweet Chili Sauce Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Creole Crab Cakes
Credit: Michael Kartes

Because of my Louisiana roots, I like to add a Creole touch to pretty much any dish. For these crab cakes, I add lots of Creole seasoning, red bell peppers, and a bit of cilantro (which you can omit).

I use a combo of lump crab and shredded crab for a better texture. The white bread is used as a binder to help hold everything together. It also takes on the flavor of the other ingredients, so you don’t have to worry about tasting regular ol’ bread while biting into these delicious crab cakes.

Creole Crab Cakes with Sweet Chili Sauce Recipe

Serves 4 to 6

Nutritional Info


For the sauce:

  • 6 tablespoons

    warm water, divided

  • 1/4 cup

    distilled white vinegar

  • 1/4 cup


  • 2 cloves

    garlic, finely minced

  • 1 tablespoon

    sambal oelek

  • 2 teaspoons

    soy sauce

  • 1 teaspoon

    salt-free Creole seasoning

  • 1/2 teaspoon

    red pepper flakes

  • 1/2 teaspoon


For the crab cakes:

  • 1 pound

    crabmeat (combination of lump and shredded)

  • 6 slices

    white bread, crusts removed, cubed

  • 1/4 cup

    diced red bell pepper

  • 1/4 cup

    chopped green onions

  • 2/3 cup


  • 2

    large eggs, at room temperature

  • 2 tablespoons

    yellow mustard

  • 2 teaspoons

    hot sauce (optional)

  • 2 teaspoons

    salt-free Creole seasoning

  • 1 teaspoon

    chopped fresh cilantro (optional)

  • 1 teaspoon

    Old Bay Seasoning or your choice of seafood seasoning

  • 1/2 teaspoon

    ground black pepper

  • Vegetable oil, for frying


  1. To make the sauce, in a small saucepan over medium heat, combine 4 tablespoons of the water, the vinegar, sugar, garlic, sambal, soy sauce, Creole seasoning, and red pepper flakes. Bring to a simmer. Whisk the remaining 2 tablespoons water and cornstarch in a small bowl, then stir it into the sauce to thicken. Cook for 1 more minute.

  2. To make the crab cakes, add all the ingredients except the oil to a large mixing bowl, and mix until everything is well combined. Form into 4 to 6 patties.

  3. Lightly oil a large skillet and place it over medium heat. Working in batches if necessary, add the crab cakes in a single layer and cook until nice and golden, 3 to 5 minutes per side. Serve with the sweet chili sauce on the side for dipping.

Recipe Notes

(c)2022 by Rosie Mayes. All rights reserved. Excerpted from Super Soul Food by permission of Sasquatch Books.