Your Shopping Basket
Creole Crab Cakes



2 (6 oz.) cans Crab meat, drained                
1 cup Seasoned bread crumbs, divided
2 Green onions, chopped
1 Egg, beaten
3/4 cup Mayonnaise
1 Tbsp. Lemon juice
1 bottle Robert Rothschild Farm White Wine Creole Sauce
1 Tbsp. Butter             



In a large bowl, combine 1/3 cup bread crumbs, green onions, 1 tablespoon White Wine Creole Sauce, egg, 1/4 cup mayonnaise and lemon juice; fold in crab. Shape into 8 1-inch patties. Place remaining bread crumbs on a plate. Roll each crab cake in bread crumbs. In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook 3 – 4 minutes on each side or until golden brown. Mix 1/2 cup mayonnaise with 1/2 cup White Wine Creole Sauce and serve with crab cakes.

leave a review

Your email address will not be published. Required fields are marked *

Please note, reviews must be approved before they are published