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Mini Crab Cakes and Quick Creole Sauce
5 tablespoon Unsalted butter
1 each Medium yellow onion, chopped
1/4 cup Chopped green bell pepper
1/2 cup Ketchup
1/2 cup Water
1 tablespoon Low sodium soy sauce
1 tablespoon Garlic powder
1 tablespoon Brown sugar
1 teaspoon Paprika
1/4 teaspoon Flavoring, liquid smoke
1 lb Fresh crabmeat
1 tablespoon Mustard, spicy brown
1/4 teaspoon Black pepper, freshly ground
2 tablespoon Chopped fresh parsley
2 teaspoon Fresh lemon juice
1/4 teaspoon Tabasco sauce
1 teaspoon Hannaford Inspirations Cajun Rub
2 each Egg
2 tablespoon shallot, minced
2 tablespoon Mayonnaise
3 slices potato bread
1/2 teaspoon Spice, sea salt
1/4 cup Olive oil
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Mini Crab Cakes and Quick Creole Sauce

Mini Crab Cakes and Quick Creole Sauce

Mini Crab Cakes and Quick Creole Sauce
  • Servings:Serves 10
  • Prep Time:60 minutes
  • Cook Time:30 minutes
1. Prepare Creole Sauce. Melt butter in a medium saucepan over medium-high heat. When butter has melted, add onion and green pepper and sauti until tender.
2. Add ketchup, water, soy sauce, garlic powder, brown sugar, paprika, smoke flavoring, and pepper. Stir well and simmer, uncovered, 10 to 15 minutes. Transfer to a heat-safe serving dish.
3. Prepare crab cakes. In a large bowl, combine crabmeat, mustard, parsley, lemon juice, Tabasco, butter, Cajun Rub, eggs, shallots, and mayonnaise. Stir to blend well. Add bread cubes and combine well with crab mixture. Season with salt and pepper.
4. Line a baking sheet with waxed paper. Use a tablespoon to scoop crab mixture onto baking sheet and form into about 20 cakes that are 1 1/2 to 2 inches across.
5. Heat oil in a large nonstick skillet over medium heat. Add cakes carefully to skillet. Cook 3 to 4 minutes per side, until golden brown. You may need to do this in two batches to avoid overcrowding.
6. Remove cakes from skillet and place on a plate lined with paper towels. Transfer to a serving platter and serve immediately with Creole Sauce.
Notes: Hannaford is the brand of choice for the Potato Bread. The 3 slices of bread should be cut into 1/4 inch cubes. The sea salt and freshly ground black pepper can be to taste instead of the recommended amount.
Source: Hannaford fresh Magazine, March - April 2009