Creole Crab Cakes (America's Test Kitchen)

Total Time
1hr 25mins
Prep 1 hr
Cook 25 mins

Delicious, rich crab cakes with a Creole twist. Great with just a squeeze of lemon, but for an added Creole kick, try them with the quick version of classic remoulade sauce, included in this recipe. Posted for safe-keeping. Prep time includes refrigeration time. Tips: Using saltines is very important- they add more flavor as a binder, and don't make the crab cakes pasty, like breadcrumbs do. Don't be tempted to fry up these crab cakes right after shaping them; it is important to let them chill for at least 30 minutes so they do not fall apart when you dredge them in the cracker crumbs and fry them.

Ingredients Nutrition


  2. Heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the onion, bell peppers, celery, and garlic and cook until soft, about 5 minutes. Transfer to a plate and refrigerate for 5 minutes.
  3. Transfer the vegetables to a large bowl. Stir in the crab meat and 3/4 cup of the cracker crumbs, being careful not to break up large pieces of crab.
  4. Whisk the mayonnaise, egg, heavy cream, mustard, cayenne and Worcestershire together in a small bowl. Using a rubber spatula, fold the mayonnaise mixture into the crab mixture. Divide into 8 portions and shape each into a 1 1/4 inch-thick cake. Transfer to a plate, cover, and refrigerate until well chilled, at least 30 minutes.
  6. Meanwhile, mix all the sauce ingredients together in a small bowl and season with salt and pepper to taste. Cover with plastic wrap and chill until the flavors blend, at least 10 minutes.
  7. Heat the remaining 3 tablespoons oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Meanwhile, dredge the crab cakes in the remaining 1/2 cup cracker crumbs and press to adhere the crumbs to the cakes.
  8. Cook 4 of the crab cakes until well browned on both sides, about 5 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining crab cakes. Serve immediately with the lemon wedges and remoulade sauce.
  9. Note: To prepare ahead of time- the remoulade sauce can be refrigerated in an airtight container for up to 3 days. The crab cakes can be shaped, wrapped tightly in plastic wrap, and refrigerated for up to 1 day before cooking.