What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
201 Restaurant & Bar Cream Cheese Crab Cakes
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- #7710
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 ounces lump crab meat, cleaned
8 ounces cream cheese, at room temperature
1/4 cup red bell pepper, diced
1/4 cup red onions, diced
1/4 cup celery, diced
1/4 cup Crystal hot sauce
4 teaspoons Creole seasoning
1/2 teaspoon salt
4 ounces bread crumbs (for cakes)
4 ounces bread crumbs (for coating)
directions
Slightly saute vegetables. Cool to room temperature. Combine with remaining ingredients. Form into three-ounce cakes and coat in bread crumbs. Fry in 360 degrees F peanut oil for 2.5 minutes.
added by
NancyWright
nutrition data
992 calories, 48 grams fat, 93 grams carbohydrates, 47 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
July 6, 2008
Used this recipe for my son's catering business. They were greatly enjoyed. A bit different taste from the usual crab cakes, but delicious.