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1/4 Photos of Crab Cakes-Creole Style
In Louisiana, most dishes include plenty of fresh garlic, dry mustard, and cayenne pepper for Creole flavor. Heavy cream adds richness (because no Louisiana dish isn’t rich). You need to start with a large dose of good quality lump crabmeat and keep the binder to a minimum. Saltines add more flavor than other binders and won’t make the crab cakes pasty. This recipe was adapted from Cook's Country Magazine.
Units: US | Metric
Serving Size: 1 (828 g)
Servings Per Recipe: 1
The following items or measurements are not included:
Old Bay Seasoning