Creole-style Crab Cakes
Makes 6 to 8. Recipe is by Helana Brigman, who says, “This recipe is inspired by Executive Chef Ryan Andre’s crab cakes at Baton Rouge’s Le Creolé. I have used his stove-top method and the use of a circular cookie cutter to gain restaurant-style effects.”
1 lb. jumbo lump crabmeat, picked over for cartilage and shells
3 tbls. bread crumbs
3 green onions, thinly sliced
2 tbls. parsley, finely chopped
1 tsp. Tony Chachere’s Cajun Seasoning
1 tsp. cayenne pepper
1 tsp. Worcestershire sauce
2 tbls. mayonnaise
Butter, to coat pan
Circular or oval cookie cutter (I used a 2.5-inch diameter ring)
1. Transfer crabmeat to a mixing bowl and pick over for shells or cartilage. Add remaining ingredients, except butter, and mix to combine. Use mixture immediately or refrigerate up to 24 hours.
2. When ready to serve, warm butter in a nonstick skillet and place a circular ring in the center of the pan. Using a clean hand, stuff ring with crabmeat until full. Pan fry for about 4 minutes or until bottom is golden and crispy. Using a flat metal spatula, pick up ring and flip. (Feel free to use your free hand to hold crab meat in ring so it doesn’t fall out or crumble.) Pan-fry for an additional 3 to 4 minutes or until bottom is golden brown and slightly crispy.
3. Transfer crab cakes (in cookie cutter) to a plate and gently lift off ring. Your cake will stay in place and can be garnished with microgreens, aïoli, or a spicy Cajun sauce.