Hi Everyone! So the New Year #2021 is rapidly approaching (thank God!!) and I decided to celebrate a little with these Spicy Crab Cakes w/ Creole Mayo and some bubbly! They are absolutely delicious and the perfect appetizer duo for the holidays or any special occasion!
I made them with fresh lump crabmeat, crispy applewood smoked bacon, corn, red Chile peppers, parsley, scallions, egg, panko breadcrumbs, mayonnaise, lemon juice and a dash of Tony Chacere’s Creole Seasoning and hot sauce, and served with a side of spicy Creole Mayo for dipping. Talk about a flavor bomb in your mouth…#YUM!
The recipe makes 8 small crab cakes but feel free to make four larger patties if you want to make burgers out of them. Or make 16 really small crab cakes if you want to make them bite-sized with fancy toothpicks on platter!
I brushed them with some oil and baked in the oven for about 30 minutes, but you can also pan-fry them if you prefer. For a larger crowd, I recommend doubling or tripling the recipe because these will be a huge hit and gone before you know it!
They would also be great served on top of some Confetti rice or Cajun/Creole pasta..or try them in some lettuce leaves or on top of a salad for a lighter fare if you’re watching your carbs. I know I will be after the holidays are over. Enjoy and indulge for now – and Happy New Year! #2021 couldn’t come any sooner 🙂
These delicious crab cakes are the perfect appetizer for the holidays or any special occasion! Made with fresh lump crab, crispy applewood smoked bacon, corn, red chile peppers, parsley and a hit of Creole seasoning and hot sauce served with a Creole Mayo for dipping. For a larger crowd, double or triple the recipe because these will be a huge hit and gone before you know it!
Ingredients
- CRAB CAKES
- 1 lb. lump crabmeat
- 1/3 c. Panko bread crumbs
- 1/3 c. mayonnaise
- 1 large egg, lightly beaten
- 2 green onions, finely sliced
- 1 tbsp. lemon juice
- 1 teaspoon Tony Chacere’s Creole seasoning
- Dash of hot sauce
- Freshly ground black pepper, to taste
- 1/4 c. corn
- 2 slices cooked bacon, chopped
- 1/2 red chile pepper, chopped (or sub bell pepper for less heat)
- 2 tbsp fresh parsley, minced, plus extra for garnish
- 1 tbsp. vegetable or olive oil
- ......
- CREOLE MAYO
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1/2 tbsp hot sauce
- 1/2 teaspoon Tony Chacere’s Creole seasoning
Instructions
- MAKE CRAB CAKES
- Preheat oven to 350 degrees. Spray a large baking sheet with cooking spray.
- In a large bowl, stir together crabmeat, bread crumbs, mayonnaise, egg, green onions, and lemon juice. Add Creole Seasoning, hot sauce and black pepper. Stir in corn, Chiles, bacon and parsley. Mix well with hands or a fork until mixture is combined.
- Form into 8 patties and place on nonstick greased baking sheet. Brush oil on top of the crab cakes.
- Bake until golden brown about 25-30 minutes, turning halfway through cooking. Alternatively you can pan fry them for 3-5 minutes per side in a skillet over medium high heat.
- Garnish with more fresh parsley or green onions; serve with side of Creole Mayo.
- MAKE CREOLE MAYO
- In a small bowl, combine mayonnaise, lemon juice, hot sauce and Creole seasoning. Adjust amounts to your liking (less or more spicy).
- Serve sauce with Crab cakes on top or on the side.
Other Crab Cake recipes you might enjoy:
Maryland Crab Cakes with Tartar Sauce