July 19, 2022 2 min read

THIS AMAZING RECIPE IS COURTESY OF OUR FRIENDS AT JUNIOR BARBOUR SEAFOOD

INGREDIENTS:

  • 2 Eggs
  • 2 Tbs Hellman’s Mayo
  • 1 Tbs Worcestershire Sauce
  • 1 Tbs Creole Mustard
  • Dash of garlic powder
  • 1/2 tsp dried parsley
  • The San Souci Trinity (1⁄2 cup minced bell pepper, 1⁄2 cup minced celery, 1⁄2 cup minced onions) 1 3/4 Cup Italian Bread Crumbs
  • 3 tsp of Tony Chachere’s Creole Seasoning
  • 1/2 Cup plus 1 Tbs of Extra Virgin Light Olive Oil
  • 1/2 Cup Milk or Heavy Cream
  • 3 lbs Jumbo Lump or Claw Meat
  • 1/2 Cup all purpose flour

INSTRUCTIONS: (Creole Mixture)

Combine and whisk together:
1 Egg
2 Tbs Hellman’s Mayo
1 Tbs creole mustard
1 tsp Worcestershire Sauce
1 tsp Tony’s Seasoning

INSTRUCTIONS: (Vegetables)

Combine:

1 Tbs extra virgin light olive oil
The San Souci Trinity (1⁄2 cup minced bell pepper, 1⁄2 cup minced celery, 1⁄2 cup minced onions) Dash of garlic powder
1/2 tsp dried parsley
Cook on medium heat 3 minutes. Remove from heat and cool.
After vegetables cool, combine with the Creole mixture and mix well.

Spread crabmeat on square pan and remove any shells. Sprinkle crabmeat with 3⁄4 cup bread crumbs. Pour the mixed Creole & vegetable mixture over the crab meat. Without breaking up the crabmeat, form into 8 patties.

DREDGING FOR FRYING

Mix 1⁄2 cup flour with 1⁄2 tsp Tony’s seasoning. Set aside. Whisk 1 cup milk or heavy cream with 1egg. Set aside. Mix 1 cup bread crumbs with 1 tsp of Tony’s seasoning. Set aside. Dredge crab patties into flour mixture then the milk mixture then the bread crumb mixture, packing gently but firmly.

FRYING

Heat 1 cup extra virgin light olive oil in large heavy skillet. Cook on low to medium heat for 4-5 minutes per side. Drain on paper towels.

Enjoy.


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