INSTRUCTIONS: (Creole Mixture)
Combine and whisk together:
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.
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.