Creole Crab Cakes (Skillet Version)
Creole seasoning and smoked paprika add a spicy kick to classic, pan-fried crab cakes.
Ingredients
- 1 (8 oz) cup Chicken of the Sea® Jumbo Lump Crab
- 1 large egg, beaten
- 2 Tablespoons mayonnaise
- 1/2 cup bread crumbs
- 1/4 cup minced red onion
- 1 Tablespoon chopped fresh parsley (plus extra for garnish)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon creole seasoning
- 1/2 teaspoon smoked paprika
- black pepper, to taste
- Oil, for frying
- Optional Serving: Tartar Sauce, Cocktail sauce or Lemon wedges
Nutrition Facts
calories
222
total fat
21.3g
saturated fat
2.4g
trans fat
4.9g
cholesterol
54mg
sodium
247mg
total carbohydrates
3g
fiber
0g
total sugars
1g
protein
6g
vitamin d
1%
calcium
3%
iron
3%
potassium
2%
Instructions
- In a bowl combine eggs, mayonnaise, bread crumbs, red onion, parsley, Worcestershire sauce, mustard, creole seasoning, paprika, and black pepper.
- Gently fold crab into mixture.
- Scoop about 1/4 cup of filling and shape into flat patties.
- Pan fry in oil on medium heat until cooked and crispy on both sides.
Nutrition Facts
calories
222
total fat
21.3g
saturated fat
2.4g
trans fat
4.9g
cholesterol
54mg
sodium
247mg
total carbohydrates
3g
fiber
0g
total sugars
1g
protein
6g
vitamin d
1%
calcium
3%
iron
3%
potassium
2%
