Twelve Days of Sauce - Sixth Day

Today’s Creole Sauce with Crab Cakes was not inspired by our recipe trip to New Orleans, but sure would fit in well.  HH and I have been enjoying this Paula Deen recipe for a few years, it is often either our Christmas dinner or New Year’s Eve dinner.  Either way or any time of year it is delicious, but then isn’t anything with sour cream, mayo and Old Bay?


Paula Deen’s As-They-Should-Be Crab Cakes (January/February 2007 of Paula Deen Magazine)
Makes 4 crab cakes

1 – 8 oz container jumbo lump crabmeat, picked free of shell
2/3 cup panko, divided
2 tbsp minced red bell pepper
1 tbsp minced green onion
1 tsp Old Bay seasoning
2 large eggs, divided
1 tbsp mayonnaise
1 tbsp fresh lemon juice (about ½ a lemon)
2 tbsp butter
2 tbsp olive oil
Creole Sauce (recipe follows)

In a medium bowl, combine crabmeat, 1/3 cup breadcrumbs, bell pepper, green onion, and Old Bay seasoning; set aside.

In a small bowl, lightly beat one egg. Whisk in mayonnaise and lemon juice.  Add egg mixture to crab mixture, tossing to combine.  Shape mixture into four patties.

In a small bowl, lightly beat remaining egg. Lightly brush each side of crab cake with egg, and dip in remaining 1/3 cup bread crumbs.

In a large skillet, heat butter and olive oil over medium heat.  Add crab cakes and cook 3 – 4 minutes, per side, or until golden.  Serve with Creole Sauce.



Creole Sauce
Makes about 1/3 cup

¼ cup sour cream
3 tbsp mayonnaise
1 tbsp minced green onion
1 tbsp fresh lemon juice (about ½ a lemon)
2 tsp Old Bay seasoning
1 tsp prepared horseradish (I leave this out)

In a small bowl, combine all ingredients; cover, and chill.


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