Rosie Mayes’ Creole Crab Cakes

Rosie Mayes
Rosie Mayes
Rosie Mayes is a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. She was born and raised in the PNW, but her family roots go all the way to Baton Rouge, Louisiana, where her grandparents were born and raised. She lives every day to bring the traditional values, recipes, and love of food to life for her family — whether they’re online or in real life.
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published Feb 16, 2023
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Creole Crab Cakes with Sweet Chili Sauce Recipe

Serves4 to 6

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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.

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Creole Crab Cakes with Sweet Chili Sauce Recipe

Serves4 to 6

Nutritional Info

Ingredients

For the sauce:

  • 6 tablespoons

    warm water, divided

  • 1/4 cup

    distilled white vinegar

  • 1/4 cup

    sugar

  • 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

    cornstarch

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

    mayonnaise

  • 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

Instructions

  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.

Filed in:
dinner
Ingredient
southern
pantry
seafood
winter
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