Tuesday, July 3, 2012

Creole Crab Cake Sliders

I love Marguerite's blog, Cajun Delights. I'm a big fan of food with great flavors (duh!) and a little kick. Head on over to Cajun Delights and you'll find plenty of great stuff!

You can serve this crab cakes with or without the slider buns. I thought they'd make them a little different. Oh, and be careful when you flip the crab cakes in the pan. They're very tender and can fall apart on you if you're not gentle.

Makes: 4 crab cakes
Prep time: 10 minutes
Cook time: 6-8 minutes
Printable Recipe


  • 2 tablespoons mayonnaise
  • 1 tablespoon Creole or Dijon mustard
  • 1/4 cup red bell pepper, diced
  • 1/4 cup green onion, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • Creole seasoning, to taste
  • 1 lb lump crab meat
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon olive oil
  • 4 slider buns
  • Remoulade (see below)

1. Mix the mayo, mustard, bell pepper, green onion, parsley, garlic, Worcestershire sauce and Creole seasoning in a large bowl.

2. Add in the crab meat and bread crumbs and combine gently.

3. Heat the oil in a large skillet over medium-high heat.

4. Form the crab mixture into patties about 3" wide and an inch thick. Add to skillet and cook until golden brown, 3-4 minutes, on each side.

5. Serve on buns (if desired), topped with plenty of the remoulade.

For the remoulade:

Prep time: 1 hours


  • 1 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon Creole or Dijon mustard
  • 1 teaspoon milk
  • 1-1 1/2 teaspoons. prepared horseradish, to taste
  • 2 tablespoons white onion, minced
  • 1 tablespoon fresh parsley, minced
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon juice
  • Salt and hot sauce, to taste

1. Combine all ingredients in a bowl. Cover and refrigerate at least one hour before using.

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