Ingredients

  • 1 lb. crab meat, drained

  • ¼ cup shallots, minced

  • ¼ cup celery, minced

  • 1 ½ tsp. butter

  • 2 tsp. Dijon mustard

  • 1 tsp. Worcestershire sauce

  • 1 Tbsp. lemon juice

  • ¼ cup mayonnaise

  • 1 tsp. coarse salt

  • 2 Tbsp. Creole Cottage spice blend

  • ½ cup panko bread crumbs, plus more for coating

  • 1 egg

  • neutral flavored oil for frying

*Click on the spice(s) for more suggested uses

Directions:

  • Sweat the shallots and celery with the butter in a heavy bottomed pan over medium heat. When vegetables are lightly cooked and tender, set aside to cool.

  • Combine Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, salt and Creole Cottage spice blend in a large mixing bowl.

  • Add the cooled shallot and celery mixture along with the panko to the mixture.

  • Whisk the egg in a separate bowl.

  • Gently fold the crab meat and beaten egg into the crab cake mixture.

  • Carefully form the mixture into 8 equal sized balls and gently roll them in the reserved panko bread crumbs.

  • Flatten the balls into plump discs adding additional panko as needed in order to hold the cakes together. Be careful not to overdo the breadcrumbs as the cakes may become stodgy.

  • Shallow fry the cakes in a skillet with a generous amount of oil over medium heat, allow the cakes to brown nicely before gently turning and finishing on the second side.

  • Remove the cakes from the pan and drain on paper towel.

  • Serve with remoulade, cocktail sauce or lemon wedges.