Jumbo Lump Crab Cakes

Ingredients:

• 2 tablespoons mayonnaise
  
• 2 teaspoons chopped fines herbs
  
• 1 1/4 teaspoons Creole seasoning
  
• 1 teaspoon Worcestershire sauce
  
• 1/4 teaspoon ground black pepper
  
• 1 teaspoon Creole mustard
  
• 1/8 cup soft bread crumbs
  
• 1 pound fresh jumbo lump Louisiana crabmeat, drained
  
• ¼ cup diced peppers (tri-color)
  
• 1 tablespoon minced green onions (shallots)
  
• 1 teaspoon minced garlic
  

Directions:

1. Combine mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, shallots, garlic, tri-color peppers and Creole mustard.
   2Gently stir in the breadcrumbs and crabmeat. Do not break up crab lumps.
2. Shape mixture using a 2 inch ring mold.
   Spray a large non-stick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium high heat.
3. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.
   

Courtesy of louisianaseafood.com and The Ritz-Carlton New Orleans
Name of Chef: Matthew Murphy

Cajun Recipes