Our Crab Cakes with Creole Sauce Recipe will bring back memories of your favorite coastal restaurant! These crab cakes are simple to make because we use canned crab meat- I can just imagine how extra amazing they’d be if they were made with crab that was caught fresh from the ocean! So, whichever way want to buy your crab meat the recipe is the same. . . eggs, flour, crab meat, heavy cream, and some spices! Then shape your crab patties and a quick pan fry to cook brown them up. Whip together your Creole Sauce and it’s all ready to go! All your guests will be so impressed with your homemade crab cakes and creole sauce. 

Happy Fit Friday!! We adore having Miss Nichole from Pure Clean Fitness drop by on Friday’s to share her awesome fitness tips with us! If you want check out more of our Fit Friday posts then CLICK HERE! 

 You’ll be surprised at how simple Crab Cakes with Creole Sauce are to make right at home!

You don’t have to wait for a restaurant to enjoy Crab Cakes anymore. . . it’s seriously super simple to make in your own kitchens! I like that this recipe is a simple pan fry with just a enough oil to brown them nicely. I prefer that over Deep Frying any day it’s so much healthier that deep fat frying. While we are taking about healthy cooking check out these awesome tips.

Healthy Cooking Tips:

The main rule of thumb for healthy cooking is to avoid cooking methods that require excessive fat.  Remember to eat a lot of fresh fruits, vegetables, and drink plenty of water too. I try to incorporate healthy cooking techniques and use healthy oils, in moderate amounts, in all of my cooking… I call it “health-i-fying” recipes!

• Baking:  dry heat, below 400 degrees for meat and fish, roasts, and vegetables.
• Braising:  browning the ingredients first and then covering with broth or water and slowly cooking.
• Poaching:  gently simmer ingredients in water or broth, using minimal amounts of liquid.
• Steaming:  quickly cooking foods above a small amount of water,  allows food to retain most of the nutrients. AND when you smell it, it’s done!
• Broiling:  uses intense, direct heat.  Broiling can be done under the broiler in an oven, or over the coals of a BBQ grill.  High temperatures browns and crisps the outside while sealing in the juices.
• Grilling:  use leaner cuts and marinade meat to reduce to the HA formation which may cause colon cancer.  Gas grills are better than charcoal for reducing HA.
• Sauteing:  quickly cooks relatively small or thin pieces of food.
• Roasting:  like baking, but at higher temperatures- using a rack underneath meat so excess fat can drip below.
• Stir-frying:  quickly cooks small pieces of food while rapidly stirring in a small amount of oil that’s almost to the smoking point.

Love Sea Food?  Enjoy our Crab Cakes with Creole Sauce Recipe and we hope some of these recipes too! 

• Salmon Salad Sandwich
• Panfried Catfish with Sweet Chili Garlic Sauce
• Japanese Salmon Teriyaki
• Easy Coconut Shrimp
• Herbed Salmon Fillet
• Butterfly Shrimp, Hasselback Potatoes, and Almond Green Beans
• Spicy Coconut Mahi-Mahi
• Big Green Egg Salmon
• Girards Champagne Mint Salmon Salad
• Homemade Cocktail Sauce with Crab Legs
• Chicken, Shrimp, and Tofu Pad Thai
• Orzo Salad with Scallops
• Sun-dried Tomato and Olive Tuna Salad in Avocado

Fit Friday!!!!

Happy summer days! The kids are in full swing, eat everything in the house mode over here. Maybe one of you lucky people have a better grip on that at your end, if so please share your secrets. I am sure we would all appreciate them.

Today I have another kid friendly workout to share. My oldest is to that age where working out is becoming a thing and I am happy to have her to it with me, learn how to do it right and have fun with it at the same time.

With all of these focus on form not speed, form is always the most important aspect. I have a hard time teaching that to some of my clients who just want to be the first one done.
If you are lucky enough to have your kids working out with you teach them form, but don’t be too crazy about it, just make sure they aren’t hurting themselves.

Have fun! Work hard!

Our Crab Cakes with Creole Sauce Recipe will make any celebration special! 

We love to hear about your magical cooking moments. . . if you get a chance to make our recipes then leave us a comment or tag us on Instagram @cookingwithruthie , pin us on Pinterest , or follow along with us on Facebook so we can share in the joy of cooking with you! Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!  

One more thing before you go. . .

We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you!! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends! Our hearts sing when you do. . . we SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here.   

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Thanks for sharing in the CWR blog-love!

Love Always,

Nichole, Ruthie, & Madeliene

 

Yield: 18

Crab Cakes with Creole Sauce Recipe

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Crab Cakes with Creole Sauce Recipe will bring back memories of your favorite coastal restaurant!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 4 eggs
• ¾ cups heavy whipping cream
• 1 teaspoon salt
• 2 tsp ground mustard
• ½ teaspoon cayenne pepper
• 4 dashes tabasco
• Fresh ground black pepper, to taste
• 2 tablespoons minced parsley
• 32 ounces crab meat, flaked and well drained
• 1 cup flour
• Canola oil to pan fry

Instructions

1. Line a large plate with paper towels; set aside.
2. In a large mixing bowl combine eggs, heavy cream, ground mustard, cayenne pepper, tabasco, black pepper, and parsley; mix well.
3. Add crab meat and flour; mix until the mixture binds together.
4. Using your hands form into 2 x ¼ inch round cakes and hold on a plate.
5. In a large fry pan heat half of the oil on medium high heat.
6. Once heated, place crab cakes in the oil, making sure they do not touch.
7. Fry on each side 3-5 minutes or until golden brown.
8. Remove from pan to paper towel lined plate; repeat with remaining cakes.
9. Serve warm with creole sauce or tartar sauce.
10. Enjoy!

Yield: 12

Crab Cakes with Creole Sauce Recipe

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Crab Cakes with Creole Sauce Recipe will bring back memories of your favorite coastal restaurant!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• ½ cup horseradish
• ½ cup lemon juice
• ½ cup green onion, minced
• ½ cup celery, minced
• ½ cup green bell pepper, minced
• 2 tablespoons garlic, minced
• 2 tablespoons parsley, minced
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• Dried red pepper flakes, to taste
• Tobasco
• 1 cup olive oil

Instructions

1. In a medium mixing bowl combine horseradish, lemon juice, green onion, celery, bell pepper, garlic, parsley, salt, pepper, red pepper flakes, and tabasco and mix well.
2. While constantly mixing slowly pour in olive oil at a constant rate to combine and emulsify.
3. Serve with Crab Cakes.
4. Enjoy!