Cajun/Creole · appetizer

Crab Cakes (Creole Style)

Name: Crab Cakes (Creole Style)
Prep time: 38 min
Total time: 48 min
Cuisine: Cajun/Creole
Ingredients: 1 lb lump blue crab meat; 1/4 cup mayonnaise; 1 tbsp Creole mustard; 1 egg; 4 green onions, minced; 2 stalks celery, minced; 2 tbsp parsley, minced; 2 tbsp Cajun seasoning; 1 tsp hot sauce; 1 tsp Worcestershire; 1/2 cup breadcrumbs; 2 tbsp butter and 2 tbsp oil for frying; remoulade sauce for serving

Crab Cakes (Creole Style) reads umami 4.9, richness 4.7 and marine & briny 3.5 on Palate's 0–10 flavor X-ray — a Cajun/Creole appetizer, about 48 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.8 / 10
Sweet & Fruity — 2.1 / 10
Sour & Bright — 2.9 / 10
Bitter & Earthy — 1.5 / 10
Rich & Fat — 4.9 / 10
Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 4.9 · Richness 4.7 · Marine & Briny 3.5 · Herbaceous 3.5 · Salinity 3.3 · Heat 3.0 · Warm Spice 2.5 · Sourness 2.4 · Funk & Ferment 2.2 · Sweetness 1.9 · Allium 1.4 · Citrus 1.4 · Bitterness 1.4 · Earthy 1.3 · Nutty 0.8 · Floral 0.7 · Fruity 0.5

What's in it (13)

1 lb lump blue crab meat
1/4 cup mayonnaise
1 tbsp Creole mustard
1 egg
4 green onions, minced
2 stalks celery, minced
2 tbsp parsley, minced
2 tbsp Cajun seasoning
1 tsp hot sauce
1 tsp Worcestershire
1/2 cup breadcrumbs
2 tbsp butter and 2 tbsp oil for frying
remoulade sauce for serving

Time & effort: about 48 min (38 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 94 kcal, 8.7 g protein, 2.5 g fat, 9.5 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

Gently fold crab meat with mayonnaise, mustard, egg, vegetables, seasoning, and just enough breadcrumbs to bind without overwhelming the crab.
Form into cakes, coat lightly in breadcrumbs, and refrigerate for 30 minutes to firm up.
Pan-fry in a mixture of butter and oil over medium-high heat until golden and crisp on each side.
Serve with Creole remoulade.

Dishes with a similar flavor shape

Spicy Fish Curry — Indian
Cao Lau — Vietnamese
Baked Stuffed Shells with Spinach and Ricotta — Italian-American
Acadiana Seafood Gumbo — Cajun/Creole
Thai Basil Salmon with Coconut Rice — Thai

Keep reading: what umami, richness, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.