Ingredients

1 pound lump crab meat (can be imitation)

2 tbsp butter

½ cup chopped onion

2 tbsp minced garlic

½ cup chopped celery

1 tbsp dried parsley

½ cup chopped bell pepper (any color)

2 tsp Creole seasoning

1 tsp Old Bay seasoning

2 tsp dried basil

1 tsp dried dill

½ tsp thyme

2 eggs (beaten)

10 crushed butter crackers

4 tbsp canola oil

3 tbsp flour

¼ tsp salt

½ tsp pepper

1 cup mayonnaise

2 tsp Creole seasoning (for the sauce)

1 tbsp sweet chili sauce

1 tsp paprika

1 tsp garlic powder

Instructions

Step 1: Cook the veggies. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and bell pepper. Cook until tender, then add minced garlic, dried parsley, Creole seasoning, dried basil, salt, pepper, dried dill, Old Bay seasoning, and thyme. Cook for 1-2 minutes until fragrant. Remove from heat, let cool, and transfer to a large bowl.

Step 2: Mix the crab cakes. Stir the beaten eggs into the cooled vegetable mixture. Gently fold in the crab meat, flour, and crushed butter crackers until just combined.

Step 3: Make the sauce. In a small bowl, combine mayonnaise, 2 teaspoons Creole seasoning, sweet chili sauce, paprika, and garlic powder. Cover and refrigerate until ready to serve.

Step 4: Cook the crab cakes. Heat canola oil in the skillet over low to medium heat. Shape the crab mixture into cakes and cook each side for 3-5 minutes until golden and cooked through. Transfer to paper towels to drain excess oil.

Step 5: Serve the crab cakes warm with the prepared sauce and enjoy.

Tips & Variations

Use lump crab meat for a more authentic texture, but imitation crab works well for budget-friendly options.

Adjust Creole seasoning to your spice preference for milder or bolder flavor.

Serve with a squeeze of fresh lemon for a bright contrast.

For a gluten-free version, substitute crushed crackers and flour with gluten-free alternatives.

FAQs

Can I use frozen crab meat for this recipe?

Yes, frozen crab meat can be used. Make sure to thaw it completely and drain any excess moisture before mixing to avoid soggy crab cakes.

How do I prevent the crab cakes from falling apart while cooking?

Be careful not to overmix the ingredients and handle the crab cakes gently when forming and flipping. Using crushed crackers and beaten eggs helps bind the cakes together effectively.