This is a wonderful traditional recipe that has been in my family since before I was born and we have also enjoyed this recipe with lobster substituted for the crab meat.

Preparing Time: 15 minutes
Total Time: 45 minutes
Served Person: 4

crabmeat seafood seasonings appetizers lunch main dish lump crab meat creole winter savory lunch white meat free tree nut free nut free contains gluten contains red meat contains fish contains dairy contains eggs

1 pinch salt
1 tablespoon lemon juice
1 pinch black pepper
1 pound jumbo lump crab meat picked
1 stalk green onions sliced
1 teaspoon italian parsley washed and chopped
2 tablespoons mayo
1 teaspoon creole mustard
1/2 teaspoon horseradish
2 tablespoons bread crumbs
1 teaspoon creole seasoning

Carbohydrate 9.74335354095754 g
Cholesterol 48.951 mg
Fat 3.75294854144424 g
Fiber 1.3872270787731 g
Protein 22.0656027080806 g
Saturated Fat 0.596906333298567 g
Serving Size 1 1 Serving (141g)
Sodium 1074.21489578603 mg
Sugar 8.35612646218444 g
Trans Fat 0.539748770817654 g
Calories 163 calories

appetizers

Combine all ingredients, and portion in to 2 oz cakes. Sprinkle Seasoned flour on both sides and pan sautee

Louisiana Crabmeat Cakes

Ingredients

Nutrition facts