Here's another fabulous Creole recipe that is one of my faves and is sure to become one of yours, too. Great as an appetizer or entree, served with spicy remoulade sauce, is a wonderful summer treat that will have you going back for more. Le bon manger', cher!
Mini Creole Crab Cakes
1 lb. fresh Louisiana, lump crab meat
1/2 cup seasoned bread crumbs
2 tbs.'s light mayonnaise
1 egg, beaten
1 tsp. Creole mustard
1/4 cup bell peppers, (any color), diced
1/4 cup green onions, minced
2 tbs.'s fresh parsley, chopped fine
1 tsp. minced garlic
1 tsp. Worcestershire sauce
1 tsp. or more, Creole seasoning
Combine mayonnaise, mustard, egg, parsley, Creole seasoning, Worcestershire sauce, green onions, garlic, and peppers, in large bowl. Gently fold in the breadcrumbs and crab meat, taking care not to break up the crab lumps. Form into 3 inch patties. Spray a large skillet with cooking spray or coat with 2 tbs.'s of olive oil and heat to medium high. Add crab cakes and cook for 3 to 4 minutes on each side, or until golden brown. Drain on paper towels and serve with remoulade sauce. (recipe below) Enjoy!
Spicy Remoulade Sauce
1 cup mayonnaise (I used light)
1 tsp. yellow mustard
1 tsp. Creole or Dijon mustard
1 tsp. milk
1 1/2 tsp.'s. prepared horseradish
2 tbs.'s white onions, minced
1 tbs. fresh parsley, minced
1/2 tsp. white vinegar
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. lemon juice
Salt to taste
Few drops Tabasco
Combine all ingredients in bowl and blend thoroughly. Chill for 1 hour, before serving. Out of this world and great with any seafood.
I'll be sharing these at the beach party over at Seaside Simplicity, Savory Sunday and
Melt in your Mouth Monday. Hop on by, if you can, and join in the fun!!
******
Awards
My dear foodie pal, Joyce @ kitchen flavours, recently presented me with all of these blog awards. Merci beaucoup for all of these lovely awards, cher! I am so honored and and really appreciate your generosity. Joy's blog is packed full of awesome recipes and if you've never visited her before, you're in for a real treat! Please stop by and tell her that I sent you.
Now,
I'm supposed to pass all of these fantastic awards on to 10 foodie bloggers that I have recently discovered. I would like to pass them to these 10 foodies, whose blogs inspire me and wonderful recipes never cease to amaze me. Please pass these on to your favorite, newly discovered foodies.
(In no particular order)
Congrats to all! Please pay them a visit, when you have time. You'll be so glad you did!
Wishing ya'll a fab weekend, filled with fun! Merci beaucoup for coming by!
1 lb. lump crab meat, picked over 
Posts
