Creole Crab Cakes
 
Prep time
Cook time
Total time
 
These flavorful crab cakes have just a little kick. You can omit the red pepper if you prefer less spice.
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 6 crab cakes
Ingredients
  • 1 tablespoon dairy-free buttery spread or olive oil
  • 2 tablespoons minced onions
  • 2 tablespoons minced green onions
  • 2 tablespoons minced fresh parsley
  • ½ pound fresh lump crabmeat
  • ½ cup fine dry breadcrumbs (gluten-free, if needed)
  • 1 tablespoon creole mustard, such as Zatarain’s,
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon ground garlic
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground red pepper or cayenne
  • 1 egg + 1 egg white (see post above for egg-free options)
Instructions
  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. Heat the buttery spread in a medium skillet over medium heat. Add the onions, green onions, and parsley and sauté for 3 minutes.
  3. Stir in the crab, bread crumbs, mustard, worcestershire, garlic, and ground peppers. Remove the skillet from the heat and allow the mixture to cool slightly.
  4. In a small bowl, beat the egg and egg white together. Add the beaten egg to the crabmeat mixture, stirring well to blend.
  5. Shape the crabmeat into 6 crab cakes, about ½-inch thick. Place the crab cakes on your prepared baking sheet.
  6. Bake the crab cakes for 15 minutes. Remove the sheet from the oven, carefully flip the crab cakes, and bake for 15 minutes more, or until golden brown.
Nutrition Information
Serving size: 1 crab cake Calories: 122 Fat: 4.8g Saturated fat: .8g Carbohydrates: 8.4g Sugar: 1.5g Sodium: 216mg Fiber: .9g Protein: 11g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-creole-crab-cakes