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Creole Crab Cakes

From

August/September 2005

Creole Crab Cakes

Our Creole Crab Cakes are flavored with the key flavors of Creole cooking: onion, green bell pepper, celery, garlic, and, of course, cayenne pepper. We recommend using lump crabmeat for the crab cakes. It costs a little more, but the succulent, meaty chunks of meat are worth every penny. We used saltine cracker crumbs, not bread crumbs, to bind the cakes together—they possess more flavor than bread crumbs and don’t turn pasty the way bread crumbs can. We also added a couple of tablespoons of heavy cream for richness and to tone down the heat of the cayenne.

Serves 4

You’ll need about 30 saltines; crush them until most have turned to dust, with a few larger pieces no bigger than a small pebble. Serve these crab cakes hot with lemon wedges and Quick Rémoulade (see related recipe).

Ingredients

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