Who can resist the sweet, delicate flavor of good crab meat? I know I can’t.
The season is approaching, so here’s today’s recipe for rich and satisfying crab cakes.
Enjoy! -alyce eyster
photo: fulton davenport
Creole Crab Cakes
Author: http://www.culinarythymes.com
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- ¼ cup olive oil
- ½ yellow onion, chopped
- 1 small yellow bell pepper, chopped
- 1 small red bell pepper, chopped
- ½ rib celery, chopped
- 2 tsp minced garlic
- 6 Tblsp flour (seasoned with salt & pepper)
- 1½ cups heavy cream
- 1½ cups breadcrumbs
- 2 lbs. crabmeat, picked thru for shells
- salt & freshly ground black pepper
- Coating:
- flour
- 2 eggs, lightly beaten
- 1 cup breadcrumbs mixed with 1 Tblsp Tony Cachere's seasoning vegetable oil for frying
Instructions
- Heat the olive oil in a large skillet. Saute the onion, bell peppers, celery and garlic for about 5 minutes. Add the seasoned flour and heavy cream. Simmer for 2 to 3 minutes or until slightly thickened.
- Add the unseasoned breadcrumbs and the crabmeat. Stir to combine and season with salt and pepper. Mold the mixture into 12 small cakes. Roll each crab cake in flour, dip in the egg and coat with seasoned breadcrumbs.
- Heat 1 inch of vegetable oil in a skillet over medium heat. Test the oil by dropping in a pinch of breadcrumbs. If they sizzle the oil is ready.
- Cook the crab cakes a few at a time, being careful not to overcrowd the skillet. You may keep the cakes warm in a low oven (200 degree F) until you have finished cooking all of them.
- Serve immediately before the crab cakes become soggy.
Thanks for stopping by. Here's to great food and good thymes! -